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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.
  • 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 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 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 piece: 445 calories, 21g fat (11g saturated fat), 80mg cholesterol, 277mg sodium, 62g carbohydrate (46g sugars, 1g fiber), 4g protein.

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