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Tiny Texas Sheet Cakes Recipe
Tiny Texas Sheet Cakes Recipe photo by Taste of Home

Tiny Texas Sheet Cakes Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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 inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
  3. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Tiny Texas Sheet Cakes in Cooking for 2 Winter 2006, p33

Nutritional 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.

Reviews for Tiny Texas Sheet Cakes

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed May. 3, 2013

"Love this! Made this 4 times before this is my 5th! I wouldn't make any changes at all! Easy and Delicious!"

MY REVIEW
Reviewed Feb. 23, 2010

"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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