Mini Texas Sheet Cakes
Chocolate-Pecan Frosting
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- ¼ cup unsweetened baking cocoa
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup butter
- 1 cup strong brewed coffee
- ½ cup milk
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Stir together flour, sugar, cocoa, baking soda, and salt in a large bowl.
- Melt butter in a small saucepan over medium heat; add coffee and milk. Bring to a boil; remove from heat. Cool slightly.
- Add butter mixture to flour mixture, stirring until blended. Add eggs and vanilla; stir until smooth.
- Line 3 (24-cup) miniature muffin pans with paper or foil baking cups. Spoon about 1 Tbsp batter into each cup.
- Bake 10 to 12 minutes or until centers are set. Cool 10 minutes. Remove from pans, and place on wire racks. Spoon Chocolate-Pecan Frosting recipe on cakes. Let stand until frosting is set.
- Store cakes in airtight containers up to 1 week. Makes 72 mini cakes.
Side Dish Ingredients
- 6 Tbsp butter
- 6 Tbsp milk
- ¼ cup unsweetened baking cocoa
- 4 cups powdered sugar
- ½ cup chopped pecans
- 1 tsp vanilla extract
Side Dish Instructions
- Combine butter, milk, and cocoa in a small saucepan; cook over medium-low heat, stirring, until butter is melted.
- Bring to a rolling boil; remove from heat, and gradually whisk in powdered sugar until smooth.
- Stir in nuts and vanilla.
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