Cake:
1 C Unsalted butter
1 C Water
4 T Unsweetened Cocoa powder
2 C Sugar
1/2 t Salt
2 C Gluten-Free All-Purpose Flour
1 t Baking soda
2 Eggs
1 C Sour cream
1 t Vanilla extract
Frosting:
1/2 C Unsalted butter
6 T Milk
4 T Unsweetened Cocoa Powder
1 lb Powdered sugar
1 t Vanilla extract
1 C Semi-sweet Chocolate chips (optional)
Directions:
Cake:
Preheat oven to 350 degrees.
Grease and flour an 11x17-inch rimmed cookie sheet.
In a medium saucepan, combine butter and water and bring to a boil. Remove from heat.
In a large mixing bowl, combine cocoa powder, sugar, salt, flour, baking soda, eggs, sour cream and vanilla.
Add butter and water mixture to flour mixture. Mix well.
Pour/spread into cookie sheet.
Bake 15-20 minutes.
Remove from oven.
Optional: Sprinkle chocolate chips over hot cake.
Frosting:
In a large mixing bowl, gently stir together cocoa powder and powdered sugar.
In a medium saucepan, bring butter and milk to a boil. Pour over powdered sugar mixture.
Add vanilla and stir until combined.
Pour over hot cake and spread, with a spatula, from the middle toward the edges.
Yield: 24 Servings
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