Love sheet cake but don’t want a whole sheet cake? That’s us – particularly with just two of us to do the eating. Here’s a great solution: Bite size morsels of classic Texas Sheet Cake, in all its moist and decadent glory.
Texas Sheet Cake Bites
Recipe found here
Cake:
- 1 c sugar
- 1 c flour
- 1/2 t baking soda
- 1/4 t salt
- 1/2 c butter
- 3 oz water
- 2.5 T cocoa powder
- 1/4 c buttermilk
- 1 egg
Frosting:
- 3 T milk
- 1/4 c butter
- 2.5 T cocoa powder
- 1/2 of 1 lb box powdered sugar
- 1/2 t vanilla
- 1/2 c chopped walnuts
Spray mini muffin tins liberally with a flour-based baking spray that has flour in it. Preheat oven to 350F. Mix sugar, flour, baking soda, and salt in large bowl. Set aside. Combine water, cocoa powder and butter in heavy sauce pan, bring to a boil. Remove from heat, pour over dry ingredients, mix together until just combined. Add buttermilk and eggs. Blend well. Batter will be thin. Fill each muffin cup 3/4 full. Bake in preheated oven for 10-12 minutes or until cakes bounce back when lightly touched. Remove from oven. Let cool for about 10 min then gently remove from the pan. Place on wire rack to cool completely.
While cake is baking:
In a medium sauce pan heat milk, butter and cocoa until bubbly. Mix in sugar and vanilla until smooth. Add in nuts and blend until incorporated. Carefully spoon about a tablespoon of frosting over each bite and let frosting set before eating.