Oral Allergy Syndrome Friendly Texas Sheet Cake with Pecan Frosting

Total time1 hr 5 min

Prep time20 min

Cook time25 min

Oral Allergy Syndrome Friendly Texas Sheet Cake with Pecan Frosting

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Ingredients

24 servings

For the cake

2 cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups granulated sugar
½ tsp salt
1 tsp baking soda
2 sticks (1 cup) unsalted butter
¼ cup unsweetened cocoa powder
1 cup water
2 large eggs
½ cup buttermilk
1 tsp vanilla extract

For the frosting

1 stick (½ cup) unsalted butter
⅓ cup whole milk
¼ cup unsweetened cocoa powder
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 cup pecans, roughly chopped

Instructions

1
Preheat the oven to 350°F (175°C). Grease an 18×13-inch rimmed half-sheet pan with butter or nonstick spray, then line the bottom with parchment paper.
2
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking soda until combined. Set aside.

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