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Tiny Texas Sheet Cakes

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.

4 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

1/4 cup butter, cubed
1/4 cup water
1 tablespoon baking cocoa
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
Dash salt
2 tablespoons beaten egg
2 tablespoons 2% milk
FROSTING:
2 tablespoons butter
4-1/2 teaspoons 2% milk
1 tablespoon baking cocoa
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 tablespoons chopped pecans, toasted, optional

Directions

In a large saucepan, bring the butter, water and cocoa just to a
boil. Immediately remove from the heat. Combine the flour, sugar,
baking powder, cinnamon and salt; stir into butter mixture. Add egg
and milk; mix well.
Pour into two 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking
spray. Bake at 350° for 20-25 minutes or until a toothpick

2 of 2

Tiny Texas Sheet Cakes (continued)

Directions (continued)

inserted near the center comes out clean. Cool for 10 minutes before
removing from pans to a wire rack to cool completely.
In a small microwave-safe bowl, melt butter; add milk and cocoa.
Microwave on high for 30 seconds. Whisk in confectioners' sugar and
vanilla until smooth. Spread over cakes. Sprinkle with pecans if
desired. Yield: 4 servings.

Nutrition Facts: 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.