Isaacs' Home Recipes Main Mom's Recipes Tiny Texas Sheet Cakes

Tiny Texas Sheet Cakes

1/4 cup butter
1/4 cup water
1 Tbsp baking cocoa
1/2 cup flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp ground cinnamon
dash of salt
2 Tbsp beaten egg
2 Tbsp 2% milk

Frosting:
2 Tbsp butter
4-1/2 tsp 2% milk
1 Tbsp baking cocoa
3/4 cup powdered sugar
1/4 tsp vanilla
2 Tbsp chopped pecans, toasted, optional

In a large saucepan, bring the butter, water and cocoa to a boil.
remove from the heat.
Combine the flour, sugar, baking powder, cinnamon and salt; stir 
into butter mixture.
Add egg and milk; mix well.
Pour into two 5-3/4"x3"x2" loaf pans coated with nonstick cooking spray.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted
near the cneter comes out clean.
Cool for 10 minutes before removing from pans to a wire rack to cool
compltely.
In a small microwave-safe bowl, melt butter; add milk and cocoa.
Microwave on high for 30 seconds.
Whisk in powdered sugar and vanilla until smooth.
Spread over cakes.
Sprinkle with pecans if desired.

*4 servings

(Cooking for 2 - Winter 2006)