These tiny sheet cakes boast a homemade chocolate flavor as big as Texas itself, reports Hope Meece from her home in Ambia, Indiana. “The cakes are moist, freeze well unfrosted and always bring compliments,“ she adds.
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 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
Directions
- 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.
- 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.
- 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.
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