Texas Sheet cake

Mini Texas sheet cake

½ cup all-purpose flour

½ cup sugar

¼ teaspoon baking soda

⅛ teaspoon salt

4 tablespoons butter

¼ cup water

1 tablespoon cocoa powder

1 large egg

2 tablespoons milk

¼ teaspoon ground cinnamon

¼ teaspoon vanilla extract

Frosting:

2 tablespoons butter

1 tablespoon cocoa powder

1½ tablespoons milk

1 cup powdered sugar

¼ teaspoon vanilla extract

⅛ teaspoon ground cinnamon

¼ cup chopped pecans

To make the cake:

• Stir together the flour, sugar, baking soda, and salt in a medium-sized mixing bowl. Set aside.
• In a 1-quart saucepan, heat the butter, water, and cocoa powder over medium-low heat, stirring frequently until mixture comes to a light simmer and butter has completely melted. Remove from heat and pour over flour mixture in the bowl; stir until well mixed.
• Stir in egg, milk, cinnamon, and vanilla.
• Pour into the buttered 5x7 baking dish and bake for 25-30 minutes at 350° or until a toothpick inserted in the center comes out clean.

To make the frosting:

• Melt butter in a small 1-quart saucepan over low heat.
• Add the cocoa powder and milk and stir until the mixture begins to simmer.
• Once the mixture is simmering, remove from the heat and whisk in powdered sugar (a little at a time), vanilla, and cinnamon. Whisk constantly until the frosting is smooth.
• Stir in the nuts.
• Spoon the warm frosting over the top of the cake. Use a rubber spatula to smooth out and spread if needed. Allow the cake to cool, then slice and enjoy.