Directions: |
Directions:1. Preheat the oven to 350°F. Generously spray a mini muffin pan with nonstick
spray and set it aside.
2. Add the flour, sugar, cocoa powder, baking soda, and salt to a large mixing bowl.
Whisk to combine. Set it aside.
3. Add the boiling water, butter, buttermilk (or sour cream), and vanilla to a medium-
sized mixing bowl. Stir until the butter is completely melted. (Because the
buttermilk is cold, the water mixture should cool to lukewarm.)
4. Add the buttermilk mixture to the dry ingredients. Stir to combine.
5. Stir in the beaten eggs. Continue stirring until well combined, and no streaks of
flour or eggs are visible.
6. Use a 1 tablespoon cookie scoop to scoop the cake batter into the mini muffin
pans. Bake for 8- 10 minutes, or until the tops spring back when lightly touched.
Allow the mini bites to cool completely.
7. Line a baking sheet with parchment paper. Place a cooling rack over the
parchment paper.
8. Place the cooled sheet cake bites on the cooling rack.
9. Add the milk, butter, and vanilla to a small heat-safe bowl for the icing. Heat in
the microwave for 25-30 seconds for the butter to melt. Stir well.
10. Stir in the cocoa powder.
11. Add the powdered sugar to a medium-sized mixing bowl. Stir in the cocoa
mixture. Continue stirring until the powdered sugar is completely dissolved and
the mixture is smooth.
12 Carefully drizzle/dollop the icing on top of the sheet cake bites. You can gently
spread the icing over the top as well. Allow the icing to “set” before serving.
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This recipe for Texas Sheet Cake Bites is from