Summary: A Texas sheet cake will disappear in seconds at your next BBQ or birthday party. This cake that has a pop of spice and a warm gooey frosting that everyone loves.

Cake Ingredients:
1 package gluten-free Dark Chocolate Cake from The Pure Pantry
3/4 cup melted butter or vegetable oil
1 cup boiling water
1 tablespoon apple cider vinegar, such as Bragg’s.
1/2 cup milk of choice (regular, rice, almond, etc)
1 teaspoon vanilla
1/4 teaspoon cayenne pepper
Frosting Ingredients
1-3/4 sticks unsalted butter
4 tablespoons cocoa powder
6 tablespoons milk of choice
2 teaspoons vanilla
1/4 teaspoon sea salt
3 drops of Tabasco (optional)
1 pound powdered sugar

Preheat oven to 350˚. Heat water to boiling. Melt butter over low heat. Pour milk into measuring cup and whisk vinegar into milk. Pour contents of Dark Chocolate Cake mix into a large mixing bowl. Using electric mixer on low setting, blend in melted butter, milk, eggs and vanilla. Slowly add boiling water. Continue mixing on low, scraping down sides of bowl, until all ingredients are smooth.
Pour to a greased sheet cake pan. Bake for 22 minutes. Insert toothpick into center of cake. If it comes out clean, the cake is ready. While the cake cools slightly, prepare the frosting.

Frosting: Melt butter, stir in cocoa powder to combine. Pour into medium mixing bowl. Stir in milk, vanilla, Tabasco and sift in powdered sugar. Mix until well combined. Pour over warm cake and serve.

*Tabasco is optional but give it a try!