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These tiny sheet cakes boast a homemade chocolate flavor as big as Texas itself, reports Hope Meece from her home in Ambia, Indiana. “The cakes are moist, freeze well unfrosted and always bring compliments,“ she adds.
This recipe is:
Contest Winning
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: 1/2 cake (calculated without pecans) equals 445 calories, 21 g fat (11 g saturated fat), 80 mg cholesterol, 277 mg sodium, 62 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Tiny Texas Sheet Cakes in Cooking for 2 Winter 2006, p33
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Reviewed on Feb. 23, 2010 by pkay01
This recipe is perfect for just my husband and I without making a whole cake. I made it in a round cake pan and it turned out perfect. Delicious!! It was quick too.
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