Chocolate sheet cake, gluten and dairy free

I am sorry I haven't posted in a while, the holidays are getting the best of my time, but I do have a stash of recipes to share... Here is the first of many. Not just any chocolate cake...

This is one of those deserts that seriously you can eat way more than your share. Easily. So consider that your fair warning. You should make this the next time you are in charge of desert for a large group, and hope to yourself that there are leftovers! It was my old fav before going dairy and gluten free so I will tell you the original butter, butter milk, and flour ingredients in case you want to make it with dairy and gluten as well.

The cake.
2 cups of gluten free flour or regular flour if you aren't gluten free. The recipe I use is found on my blog under the Almond Butter Chocolate Chip Cookies, or King Arthur makes a gluten free flour that tastes good
2 cups sugar
1 tsp salt
2 sticks of Earth Balance Buttery Sticks or use real butter if you aren't dairy free
1 cup water
3 heaping tablespoons cocoa powder
2 eggs
1 tsp baking soda
1 tsp vanilla
1/2 cup almond milk, or if you aren't dairy free use butter milk

Sift the flour, add the sugar and salt. Put butter, water and cocoa in sauce pot on med high heat and bring to a boil. Pour over the flour and sugar mixture. In another mixing bowl beat eggs, soda, milk and vanilla and add to the above mixture, and mix.
Pour into a greased jellyroll pan, which is basically a cookie sheet pan with slightly higher edges, and bake at 350 for 20 minutes or until toothpick comes out clean.

The frosting.
1 stick Earth Balance Buttery Sticks, or regular butter if you aren't dairy free
3 heaping tablespoons cocoa powder
6 tablespoons almond milk, or (3 buttermilk and 3 reg milk) if you aren't dairy free
1 box powdered sugar minus 1-2 inches left in the box
2-3 drops of vanilla
1 tsp salt

This frosting should pour over the cake and then set, so the consistency is thinner than normal frosting's. Heat butter in pot with cocoa and milk. Bring to a boil while stirring. Pour mixture over the powdered sugar in a mixing bowl, and beat until no lumps in it. Pour frosting over the cake while still hot from oven and let it cool with frosting on it. It is great cold from the fridge the next day or several days later, It freezes well too.
Enjoy!