Description
Delightful Mini Texas Sheet Cake is a quick and satisfying dessert that captures the classic chocolatey goodness without the fuss of a larger version.
Ingredients
- ½ cup all-purpose flour
- ½ cup sugar
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 4 tablespoons butter
- ¼ cup water
- 1 tablespoon cocoa powder
- 1 large egg white
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter (for frosting)
- 1 tablespoon cocoa powder (for frosting)
- 1 ½ tablespoons milk (for frosting)
- 1 cup powdered sugar
- ¼ teaspoon vanilla extract (for frosting)
- ⅛ teaspoon ground cinnamon (for frosting)
- ¼ cup chopped pecans (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the flour, sugar, baking soda, and salt in a mixing bowl. Set aside.
- Melt the butter in a small saucepan over medium heat. Add the water and cocoa powder, stirring until smooth.
- Pour the butter mixture into the dry ingredients and mix well.
- Whisk the egg white, milk, vanilla extract, and cinnamon in another bowl. Combine this with the flour mixture until fully incorporated.
- Pour the batter into a greased mini baking dish or muffin tin.
- Bake for about 15-20 minutes, or until a toothpick comes out clean.
- For the frosting: While the cake is baking, melt the butter in a saucepan and stir in cocoa powder and milk until smooth.
- Remove from heat and gradually add the powdered sugar, vanilla, and cinnamon until creamy.
- Spread the frosting over the cooled cake and sprinkle with chopped pecans.
Notes
Serve warm with whipped cream or chilled with vanilla ice cream. For longer storage, wrap and freeze after cooling.