Gluten Free Chocolate Sheet Cake

• FOR THE CAKE:
• 1 cup Brown Rice Flour
• 1/2 cups Tapioca Flour
• 1/2 cups Sweet Rice Flour
• 2 cups Sugar
• 2 sticks Melted Butter
• 4 Tablespoons Cocoa Powder
• 1 cup Boiling Water
• 2 whole Beaten Eggs
• 1/2 cups Buttermilk
• 1/4 teaspoons Salt
• 1 teaspoon Baking Soda
• _____
• FOR THE FROSTING:
• 1-1/2 stick Melted Butter
• 4 Tablespoons Cocoa Powder
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 3 cups Powdered Sugar

1. Preheat oven to 350F. Sift together brown rice flour, tapioca flour, sweet rice flour, and sugar then set aside. Melt butter in a saucepan then stir in cocoa powder. Once incorporated, pour in boiling water and boil for an additional 30 seconds. Remove from heat and cool. Beat eggs and add to buttermilk. Then stir in salt and baking soda. Once cocoa mix is cooled, stir in flour mixture and mix well until smooth. Then stir in buttermilk mixture. Pour into an ungreased baking sheet and bake for 20 minutes.
2. Frosting:
3. In a medium saucepan, melt butter then stir in cocoa powder. Remove from heat and stir in remaining ingredients. Spread onto cooled baked cake.

cake, brown rice flour, tapioca flour, sweet rice flour, sugar, butter, cocoa, boiling water, eggs, buttermilk, ubc, baking soda, frosting, butter, cocoa, milk, vanilla, powdered sugar

Taken from tastykitchen.com/recipes/desserts/gluten-free-chocolate-sheet-cake/ (may not work)