Tiny Texas Sheet Cakes Recipe

Name: Tiny Texas Sheet Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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; 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

Servings: persons

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
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 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350u00b0 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
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.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup butter, cubed, 1/4 cup water, 1 tablespoon baking cocoa, 1/2 cup all-purpose flour, and more.

Yes, Tiny Texas Sheet Cakes 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.

Tiny Texas Sheet Cakes

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