Sunday, October 21, 2018

Mini Texas Sheet Cake

Mini Texas Sheet Cake

You know that feeling you get 
when you are craving something sweet and chocolatey  
like...Texas Sheet Cake....
and nothing else will do. 
I was having that craving
 but only one or two other members of our family like it. 
If you’re familiar with Texas Sheet Cake you know it’s a good size cake.
 Probably why it's named after the state of Texas.
So I thought how about we take our recipe and cut it in half. 
Using a quarter size sheet pan,
which is about 9.1”x 12.5” x 1.1” I cut our favorite recipe in half.
You know it’s a favorite recipe when the cookbook’s pages 
 are splattered in chocolate 
so you KNOW which page to turn to. 
It turned out great and was just the right size.

Now when I get a craving for something sweet and chocolate
 I don't have to give half of it away to the neighbors.
I don't think they were complaining though.

Mini Texas Sheet Cake
1 cup flour
1 cup sugar
1 egg
1/4 cup sour cream
1/4 tsp salt
1/2 tsp baking soda
1/2 cup butter
2 Tbsp cocoa
1/2 cup water
1/2 tsp vanilla
1 3/4 cup powdered sugar
1/2 cup chopped nuts (optional)
1 Tbsp cocoa
1/4 cup butter
3 Tbsp milk

Preheat the oven to 350 degrees.

Bring the 1/2 cup butter, 2 Tbsp cocoa, and 1/2 cup water to a boil and let cool.

Mix together the first six ingredients.

Add the butter, cocoa, and water mixture when cooled.

Mix well and pour into a greased quarter size sheet pan.
Bake at 350 degrees for about 20 minutes.

Bring 1 Tbsp cocoa, 1/4 cup butter, and 3 Tbsp milk to a boil.
Mix with the powdered sugar, vanilla, and nuts (if desired).
Beat well.
Pour over cake as soon as it comes out of the oven. 
We have been know to double the icing recipe for a thick chocolate icing. 


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