Brownie Sheet Cake
Recipe Details:
This will become a favorite of those that love chocolate as well as those that love icing. It has a brownie texture with a chewy mouth feel. It’s quick to put together with most of the time spent in the oven and cooling. Don’t rush the icing, it needs plenty of mixing time in order to be fluffy.
TOTAL TIME: 2 hours
ACTIVE: 30 min
INACTIVE: 90 min
Makes 20-30 servings
depending on size
Equipment List
- Mixer
- 9×13 inch baking pan
- Bowls
- Measuring cups
Ingredients:
Brownie Sheet Cake
- 1 1/2 cups GF Jules flour
- 1 1/2 cups brown sugar
- 1/2 cups cocoa powder
- 1 Tbs cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 cup Cheri’s HazelCream
- 1/4 cup oil
- 1 tsp vanilla
Icing
- One stick dairy-free butter
- 2 1/2 cups confectioners sugar, sifted
- 1/4 Cup Cheri’s HazelCream double strength (16 oz water)
Please see our suggested ingredient providers links just below the recipe…
Pre-Bake
Spray a 9×13 inch baking pan. Smooth the cake into the pan. It will not change shape, so smooth it out and make it the same thickness. Bake for 30 minutes at 350F.
Icing
Whip the butter, then add the sugar, then Cheri’s HazelCream. Check the icing as you are mixing, it will take several minutes.
The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:
For Cheri’s HazelCream: CherisHazelCream.com
We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.
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