Tiny Texas Sheet Cakes Recipe

5 3 5
Tiny Texas Sheet Cakes Recipe
Tiny Texas Sheet Cakes Recipe photo by Taste of Home
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Tiny Texas Sheet Cakes Recipe

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5 3 5
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 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 large 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 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.
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 piece: 445 calories, 21g fat (11g saturated fat), 80mg cholesterol, 277mg sodium, 62g carbohydrate (46g sugars, 1g fiber), 4g protein.

  • 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 large 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
  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

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Ch4ch4 User ID: 8521057 232048
Reviewed Aug. 31, 2015

"This recipe is so delicious! Just what I was looking for and super easy to make! I added a pinch of cayenne pepper and cinnamon for spice and but really didn't need it. Just awesome!"

MY REVIEW
jodilynn68 User ID: 5883209 154459
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
pkay01 User ID: 3771014 207201
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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