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Tiny Texas Sheet Cakes

 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 King Arthur Unbleached 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

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Tiny Texas Sheet Cakes (continued)

Directions (continued)

  • 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.
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.