Low Fodmap Chocolate Sheet Cake
This is a rich, moist, fudgy and simple chocolate cake that serves at least 16 people and maybe more.
Ingredients
- Ingredients:
- 2 cups all purpose flour I only like Gold Medal
- 2 cups white sugar
- 1 cup butter 2 sticks
- 4 heaping tbsp cocoa
- 1/2 cup buttermilk 1 cup alternative milk & 1 tbsp vinegar. Let sit 15 minutes.
- 1/4 tsp salt
- 2 large eggs
- 1 tsp pure vanilla extract Use fake vanilla & a large snake comes out and bites you
- 1 tsp baking soda
- Icing:
- 1/2 cup butter Use your favorite alternative butter that can be used in baking.
- 4 heaping tbsp cocoa
- 1 tsp pure vanilla extract
- 2 cups confectioners sugar 1 lb
- 6 tbsp milk
Instructions
- Directions:
- Pre-heat the oven to 350º. Grease and flour a 10 x 15 baking dish. I prefer glass, but metal is OK too.
- In a large bowl place two cups of flour, 2 cups of white sugar and 1/4 tsp salt. Whisk together and set aside.
- In another bowl, place 2 eggs, 1 tsp baking soda, 1/2 cup of alternative or regular buttermilk, 1 tsp pure vanilla and whisk together until all is incorporated and mixed together. Set aside.
- In a 2 qt enamel or non-reactive saucepan, melt the 2 sticks of butter or alternative butter. Add the 4 tbsp of cocoa and stir together with a wooden spoon until the mixture is smooth. Turn off the heat.
- Bring one cup of water to a boil or heat it in the microwave for two minutes until very hot. Pour the water into the chocolate mixture and stir until the mixture is combined.
- Pour the chocolate mixture into the flour mixture and stir it all together until the mixture is smooth and well mixed.Then stir in the egg mixture. Stir all together until smooth.
- Pour the batter into the greased and floured baking dish or pan, and place in a preheated 350º oven. Bake the cake for exactly 20 minutes.
- Meantime, make the icing which you will pour over the cake a few minutes after it comes out of the oven.
- In the same saucepan, melt 1/2 stick butter. Add the cocoa and stir together over low heat until the cocoa melts into the butter. Add the 6 tbsp of milk.Slowly stir in the 2 cups of powdered sugar or 1 lb of powdered sugar which I think equals two cups, but I am too lazy to look it up.
- Stir the sugar into the chocolate mixture and keep heat on very low while you whisk the icing until there are hardly any more lumps of powdered sugar and it looks smooth and shiny.
- When the cake comes out of the oven, place it on a rack to cool a few minutes. Then pour the icing right over the cake. You can spread it to all corners using a wooden spoon or a spatula, but you have to work fast.
- Let the cake rest until the icing hardens and the cake has cooled. Then cover with foil until ready to serve. You can leave it at room temperature for several days and it keeps beautifully - that is if everyone doesn't sneak in and steal slices until it is all gone.