Tiny Texas Sheet Cake #thecakeslicebakers

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

This is a wonderfully moist and tender chocolate cake. The sweet, gooey frosting soaks into it making it even more moist and gooey!! I don't think it really reminds me of "sheet cake" since it's much thicker but I could see baking this same recipe in a jelly roll pan for a more traditional shape and thickness!

It is a new year and a new book - Little Everyday Cakes - and our choices for June 2021 were: 

Pina Colada Cake

• All That's Left Are The Crumbs

One Egg Dinner Cake

• Culinary Adventures with Camilla
• A Day in the Life on the Farm

Tiny Texas Sheet Cake

• Karen's Kitchen Stories
• Making Miracles
• A Little Bit of All Right
• Camille Cooks
• Amandie Bakes
• Camille Cooks
• Amandie Bakes

Tiny Texas Sheet Cake

Ingredients

Cake

1/2 cup butter

3 TBS cocoa powder

1/2 cup water

1 cup all-purpose flour

1 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup buttermilk, room temperature

1 egg, room temperature

1/2 teaspoon vanilla extract

Glaze / Topping

2 egg yolks

2/3 cup milk

2/3 cup sugar

2 TBS butter

1/4 tsp salt

1 teaspoon vanilla extract

1/2 cup chopped pecans

1/4 cup Butterfinger or toffee baking bits (or 1/2 cup sweetened flaked coconut from the original recipe)

Directions

1. Preheat the oven to 350 degrees and spray an 8-inch square baking pan.
2. In a small to medium saucepan combine the butter, cocoa powder, and water whisking occasionally over medium heat just until butter is melted and ingredients are combined. Remove from heat.
3. In a medium bowl combine the dry ingredients: flour, sugar, baking soda, salt, and cinnamon. Whisk to blend.
4. Whisk the melted cocoa / butter mixture into the dry ingredients then whisk in the buttermilk, egg, and vanilla until a smooth batter comes together. 
5. Pour batter into the prepared baking dish and bake 30-32 minutes, or until a toothpick inserted into the center comes out clean.
6. Set cake aside on a cooling rack to cool. When cake is just barely still warm, prepare the topping.
7. To prepare the topping, combine the egg yolks, milk, and sugar in a medium saucepan and whisk to combine until smooth. Turn heat on to medium / medium-high, stirring in the butter. Bring mixture to a boil and reduce heat to a low simmer. Simmer about 5-8 minutes, until thickened.  Whisk constantly. 
8. Remove from heat and whisk in the salt and vanilla. Set aside to cool about 15 minutes then stir in the nuts and butterfinger pieces. Scrape the topping out over the cake and spread gently to evenly coat the cake. Allow topping to set until everything is fully cooled before slicing and serving.  Store leftovers in the fridge. 

Recipe adapted from Little Everyday Cakes