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Texas Sheet Cake Bites

Texas Sheet Cake Bites

Mini Texas sheet cake bites baked in a mini muffin pan and topped with warm pourable chocolate icing
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 30

INGREDIENTS

Cake Batter

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 4 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1 2 cup sour cream
  • 2 large eggs
  • 2 tsp vanilla extract
  • nonstick cooking spray.

Warm Chocolate Icing

  • 1 2 cup unsalted butter
  • 3 tbsp unsweetened cocoa powder
  • 3 tbsp milk
  • 3 1 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 2 cup chopped pecans optional.

INSTRUCTIONS

Bake the Bites

  • heat oven to 350 F and grease a 24 to 30 cup mini muffin pan with nonstick cooking spray
  • whisk flour sugar cocoa baking soda and salt in a large bowl
  • bring butter water and cocoa to a simmer in a saucepan then pour into the dry ingredients and stir until smooth
  • whisk in sour cream eggs and vanilla until fully combined
  • fill each mini muffin cup about 2 3 full and bake until the tops spring back and a toothpick comes out with a few moist crumbs about 10 to 12 minutes.

Ice and Set

  • while bites bake melt butter with cocoa in a saucepan over medium low heat then stir in milk and remove from heat
  • whisk in powdered sugar and vanilla until smooth and pourable adding 1 to 2 tsp extra milk if needed
  • spoon warm icing over warm bites and top with pecans if using
  • cool 10 to 15 minutes until icing sets then remove bites from the pan and serve.

Notes

1. use full fat sour cream for best texture 2. substitute buttermilk or plain Greek yogurt for sour cream 3. for a thinner icing add milk 1 tsp at a time 4. store airtight at room temperature up to 2 days or refrigerate up to 5 days

Nutrition

Calories: 275kcal | Carbohydrates: 36g | Protein: 2g | Fat: 14g