Texas Chocolate Sheet Cake For Two – a delicious recipe with u00bc, u00bc, u00bc, Baking Powder, Butter, Cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0 and butter two 8-ounce ramekins. In a medium bowl, stir together with a fork the flour, sugar, cinnamon and baking powder. In a small saucepan, add the butter, 3 tablespoons water and cocoa powder. Stir with a small whisk over low heat. Once it simmers gently and the cocoa powder is well dissolved, remove from the heat. In another small bowl, mix together the buttermilk, egg and vanilla. Pour this on top of the flour mixture, then immediately pour the chocolate mixture on top of this. Using a small whisk, stir until just combined. Divide the batter between the two ramekins. Bake for 30 minutes, or until a toothpick inserted comes out clean.
2
Make the icing while the cakes cool slightly. Have ready in a small bowl the powdered sugar. In a small saucepan, melt the butter, cocoa powder and milk. Pour this over the powdered sugar and beat with a whisk to combine. Stir in the pecans. Pour this over the cakes while they are still warm. Serve the cake when cooled.
463
kcal
Calories
33
g
Fat
44
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: FOR THE CAKES:, 1/4 cups Plus 1 Tablespoon Flour, 1/4 cups Sugar, 1/4 teaspoons Cinnamon, and more.
Yes, Texas Chocolate Sheet Cake For Two falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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