Description
A delightful and rich Mini Texas Sheet Cake, perfect for individual servings and any occasion.
Ingredients
Scale
- 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 and 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.
- In a saucepan, melt the butter for frosting 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
For a richer chocolate flavor, double the cocoa powder in both the cake and frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg