DAIRY-FREE TEXAS SHEET CAKE

Dairy-Free Texas Sheet Cake image

Provided by FluteDiva64

Categories Dessert

Time 40m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 16

1/2 cup soymilk
1/2 teaspoon lemon juice
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup I Can't Believe It's Not Butter
1/3 cup unsweetened cocoa powder
2 eggs
1 1/2 teaspoons vanilla
chocolate frosting
1/4 cup I Can't Believe It's Not Butter
3 tablespoons unsweetened cocoa
3 tablespoons soymilk
2 1/4 cups powdered sugar, sifted
1/2 teaspoon vanilla

Steps:

Grease 15x10x1 inch baking pan; set aside.
Add lemon juice to soy milk let sit.
Combine flour, sugar, baking soda and salt and set aside.
In a medium saucepan combine butter, cocoa powder and 1 cup water.
Bring mixture just to boiling, stirring constantly.
Remove from heat.
Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
Add eggs and vanilla to soy milk mixture, then add to the rest of cake ingredients.
Beat for 1 minute (batter will be thin).
Pour batter into the prepared pan.
Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake.
Pour warm chocolate frosting over the warm cake, spreading evenly.
Place cake in pan on a wire rack; cool thoroughly before cutting.
Chocolate Frosting: In a medium saucepan combine I Can't Believe It's Not Butter, cocoa powder and soy milk.
Bring to boiling.
Remove from heat.
Add sifted powdered sugar and vanilla.
Beat until smooth.
If desired, stir in 3/4 cup coarsely chopped pecans.