This recipe says it’s for 2, but I say it’s for 4. Quick to make and will cure any chocolate craving. If you don’t have a 9×7 inch baking sheet, you should get one. It’s great for small batch cooking.
SMALL BATCH TEXAS SHEET CAKE
(serves 4)
Cake Ingredients:
*1/2 cup all-purpose flour
*1/2 cup granulated sugar
*1/4 teaspoon baking soda
*1/4 teaspoon salt
*1/4 cup butter
*1 tablespoon unsweetened cocoa
*1/4 teaspoon instant coffee
*1/4 cup hot tap water
*1 1/2 tablespoons buttermilk
*1/4 cup hot tap water
*1 egg yolk
*2 tablespoons buttermilk
*1/4 teaspoon vanilla extract
Frosting Directions:
*2 tablespoons butter
*1 1/2 tablespoons heavy cream (or whole milk)
*1 tablespoon unsweetened cocoa powder
*1/4 cup chopped walnuts or pecans
*1 cup powdered sugar
*1/4 teaspoon vanilla extract
Cake Directions:
~Preheat oven to 350 degrees.
~Sift flour, sugar, baking soda, and salt into a mixing bowl and set aside.
~In a small saucepan, stir butter, unsweetened cocoa, and water together over medium-low heat until butter melts (do not boil).
~Pour hot mixture over dry ingredients and stir.
~Stir in buttermilk, egg yolk, and vanilla extract until well combined
~Spray a 9×7 inch baking pan with cooking spray.
~Pour mixture in prepared pan and spread out evenly.
~Bake for 15-18 minutes or until done (a toothpick inserted in center comes out clean).
~Remove from oven.
Frosting Directions:
~About 5 minutes before the cake is done start making the frosting.
~In a small saucepan, combine butter, heavy cream, unsweetened cocoa, walnuts, and powdered sugar.
~Cook over medium-low heat until butter melts, stirring often (do not boil).
~Remove from heat and stir in vanilla extract.
~Spread oven over hot cake.
~Cool completely and enjoy.