gluten free Texas Sheet cake

Texas Sheet cake

Cake
1 2/3 Gluten free flour mixture. I used Domata brand
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup unsalted butter= 1 1/2 sticks
2 large eggs
1 teaspoon vanilla extract
1 cup hot water

Glaze
2/3 cup heavy whipping cream
2 tablespoons sugar
6 ounces semi sweet chocolate chips
2 tablespoons unsalted butter
1 1/4 coarsely chopped pecans, toasted

Cake: preheat over to 350 degrees. Butter and flour 13x9x2 cake pan.
Whisk flour, cocoa, baking soda and salt in medium bowl to blend.
Using electric mixture, beat sugar and butter in large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla. Beat in half of dry ingredients, then 1 cup hot water, then remaining dry ingredients. Transfer batter to cake pan and smooth top. Bake cake until tester inserted into center just comes out clean, about 30 minutes. Cool cake in pan on rack.

Glaze: stir and bring cream and sugar to a boil in heavy saucepan. Remove from heat and add chocolate and butter. With a spoon, stir continuously until glaze is a smooth mixture. Let stand a few minutes until it thickens. Drizzle half of the glaze over cake, then sprinkle with pecans. Then drizzle remaining glaze over the top of the pecans. Cool until glaze is set.

Cake can be make 1 day ahead. Store airtight at room temperature.