Leslie on the Celiac listserv posted this the other day, and it brought back such fond memories for me.
My friend/sister Janet used to make this cake all the time when we were in grad school at Auburn. I got the recipe from her, out of her recipe box.
Janet and I bonded on three things: Julia Child, The Music Man, and the Manhattan Transfer. We both loved to cook, and we were always getting together at her apartment cooking something on the weekends. She worked full time AND was in graduate school. But we love to cook, and now, 30 years later, we're still friends and still love to cook (and eat) together.
It makes me happy that a cake I attribute to someone so important to me can be made easily gluten free. Now, here's the good part -- this is a cake all you new mommies need to know. It is delicious and easy. Just use regular flour instead of GF flour and drop the xanthan gum. Cooks up in under an hour, and be frosted right in the pan (it's better that way).
Try it. You'll LOVE it.
Chocolate Brownie Sheet Cake
Mix together 2 cups gf flour and add1 tsp xanthan gum and 2 cups sugar
Bring to boil: 2 sticks butter, 4 Tbs cocoa, 1 cup water
Then pour that over flour and sugar mixture and add 2 eggs (I added 2 extra egg whites per baking tips you sent me) 1/2 tsp salt, 1 tsp baking soda, 1/2 cup buttermilk
Beat well and bake @ 350 degrees for 20 min in a 9 by 13 pan.
Now for the icing (which is the best icing ever!) :
Melt 1 stick butter, 6 Tbs milk, 4 Tbs cocoa, and add 1 cup chopped pecans.
Bring to a boil, remove and add 1 lb of powdered sugar. Pour immediately over the hot cake.
Serves....ME! And you, if you're lucky.
Much love, and try it -- really!