Living here in Texas, anything with “Texas” in the name, is a winner with my family!
Since I grew up LOVING my mom’s Texas Sheet Cake, I knew that putting them into “mini bites” form would be a hit as well!! Kid friendly, easy for portion control (unless you are me and accidentally ate 5 in one sitting), and great for gatherings!
These were easy to make, made plenty for a neighborhood get together we went to, and the cake was incredibly moist!! My kids said the frosting was their favorite part and I would have to agree! It was very fudge like and creamy!
Hope you enjoy these as much as my family!!
Ingredients:
- 2 cups sugar
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter
- 3/4 cup water
- 5 tbsp. cocoa powder
- 1/2 cup buttermilk
- 2 eggs
Frosting
- 1/3 cup buttermilk
- 1/2 cup butter
- 5 tbsp. cocoa powder
- 1 lb powdered sugar (ends up being about 3 1/2 cups)
- 1 tsp vanilla extract
Directions:
- Preheat oven to 325 and prepare a mini muffin tray by lining it with paper liners or spraying with cooking spray.
- In a medium bowl, combine the sugar, flour, baking soda, and salt. Set aside.
- In a saucepan, combine the butter, water, and cocoa powder. Bring to a boil, stirring frequently.
- Remove from heat and slowly pour mixture into sugar/flour mixture.
- Gently mix together.
- Fold in buttermilk and mix in the eggs.
- Stir until combined.
- Scoop about 1 tbsp. of the batter (it will be thin, that is okay) into each prepared muffin tray.
- Place tray into oven and bake for 11-12 minutes.
- Remove from oven and allow to cool about 3-4 minutes before removing from tray.
- Place on cooling racks and allow to cool completely before frosting.
To make frosting:
- In a saucepan, combine the buttermilk, butter, and cocoa powder over medium heat.
- Once mixture comes to a boil, remove from heat.
- Whisk in the powdered sugar and vanilla until all is combined and no longer lumpy.
- Carefully spoon frosting onto cooled cake bite.
- Enjoy!!
Recipe adapted from: Life in the Lofthouse
