Total Time
40mins
Prep 15 mins
Cook 25 mins

I love Texas Sheet Cake, but now that I've found out that I'm allergic to dairy I can't have it as written. This recipe is modified from a recipe on Food.com, #73630, made dairy-free with soy milk "buttermilk" (also from a recipe by Kree) and margarine substitution for the butter. I haven't tried it yet, but am about to for my birthday cake.

Ingredients Nutrition

Directions

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