Mini Texas Sheet Cakes

Looking for an easy dessert to feed a crowd? My No Thank You Boy proclaimed that a Texas Sheet Cake is the best cake I have ever made. It is quick to make - less than 10 minutes to prep and 20 minutes to cook - and is one of the most moist cakes you will ever taste.

The cake basically frosts itself and looks like a simple iced brownie when it is in the baking sheet. But cut it in 1 and 1/2 inch squares and add a squiggle of frosting and a couple candy stars, and the plain jane chocolate cake transforms into the star of the dessert table.

With a minimal amount of work, you can make a stellar dessert. You will be the star of any event when you bring a platter of Mini Texas Sheet Cakes.



Mini Texas Sheet Cakes

makes about 8 dozen

for the cake-
1 cup of butter
1/3 cup cocoa
1 cup water
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract

for frosting-
1/2 cup butter
1/4 cup cocoa
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar

Tube of white icing from craft store or grocery store
Candy stars or sprinkles

Preheat oven to 400 degrees. Grease an 18 x 12 inch baking sheet and set aside.

In a small saucepan over medium heat add the butter, cocoa, and water and cook until it just comes to a boil. Remove from heat.

In a large bowl, combine the sugar, flour, baking soda, and salt. Pour cocoa mixture over the flour mixture and mix thoroughly. Add the buttermilk, eggs, and vanilla extract and mix until combined. Pour batter into prepared pan and spread it evenly out. Bake for about 18 - 20 minutes or until the cake bounces bake when lightly touched. Remove cake from oven.

While the cake is baking, prepare the frosting. In a small saucepan over medium heat, add the butter, cocoa, and milk. Bring the mixture to a boil and then remove from heat. Whisk in the vanilla extract and powdered sugar until smooth. When the cake comes out of the oven, immediately pour the frosting over the top and spread it out evenly. Let cool and then refrigerate for 1 hour.

Remove the cake from the refrigerator and cut into 1 and 1/2 inch squares. Top with a squiggle of frosting and decorate with candy stars or sprinkles. Refrigerate until ready to serve.