Texas Chocolate Sheet Cake for Two

I was glad to find this recipe because my husband does not like chocolate. This is a much smaller portion than the original recipe. I won't be in danger of eating all of the left overs!



Texas Chocolate Sheet Cake for Two recipe

CAKE INGREDIENTS
1/4 cup plus 1 T. flour
1/4 cup sugar
1/4 t. cinnamon
3/4 t. baking powder
3 T. unsalted butter
3 T. packed cocoa powder
1/4 c. buttermilk
1 whole large egg
1/2 t. vanilla

ICING INGREDIENTS
1/2 c. powdered sugar
1 T. unsalted butter
2 t. packed cocoa powder
2 T. milk
2 T. chopped pecans, toasted (optional)

DIRECTIONS
Preheat the oven to 350 degrees and butter two 8-ounce ramekins. In a medium bowl, stir together with a fork the flour, sugar, cinnamon, and baking powder. In a small saucepan, add the butter, 3 tablespoons water and cocoa powder. Stir with a small whisk over low heat. Once it simmers gently add the cocoa powder and once it is well dissolved remove from heat. In another small bowl, mix together the buttermilk, egg, and vanilla. Pour this on top of the flour mixture, then immediately pour the chocolate mixture on top of this. Using a small whisk, stir until just combined. Divide the batter between the two ramekins. Bake for 30 minutes, or until a toothpick
inserted comes out clean.

Make the icing while the cakes cool slightly. Have ready in a small bowl the powdered sugar. In a small saucepan, melt the butter, cocoa powder and milk. Pour this over the powdered sugar and beat with a whisk to combine. Stir in the pecans. Pour this over the cakes while they are still warm. Serve the cake when cooled.
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