Name: Tiny Texas Sheet Cakes
Prep time: 25 min
Cook time: 25 min
Yield: 4
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Tiny Texas Sheet Cakes

1. 1/4 cup butter, cubed -

2. 1/4 cup water -

3. 1 tablespoon baking cocoa -

4. 1/2 cup all-purpose flour -

5. 1/2 cup sugar -

6. 1/2 teaspoon baking powder -

7. 1/4 teaspoon ground cinnamon -

8. Dash salt -

9. 2 tablespoons beaten large egg -

10. 2 tablespoons 2% milk -

11. Frosting: -

12. 2 tablespoons butter -

13. 4-1/2 teaspoons 2% milk -

14. 1 tablespoon baking cocoa -

15. 3/4 cup confectioners' sugar -

16. 1/4 teaspoon vanilla extract -

17. 2 tablespoons chopped pecans, toasted, optional -

How to cook deliciously - Tiny Texas Sheet Cakes

1. Stage

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. Stage

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.

3. Stage

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.