Small Texas Sheet Cake

 I rarely make Texas Sheet Cake, because it feds such a large group (mine feeds 24).   I worked on making it into a smaller cake.   

TEXAS SHEET CAKE

(serves 6-10)

Cake Ingredients:

*1 cup all-purpose flour

*1 cup granulated sugar

*1/2 teaspoon baking soda

*2 teaspoons instant coffee (optional)

*1/4 cup butter

*1/8 + 1 tablespoon unsweetened cocoa

*1/2 cup water

*3/4 teaspoon pure vanilla extract

*1/4 cup buttermilk

*1 large egg

Frosting Ingredients:

*1/4 cup butter

*3 tablespoons unsweetened cocoa

*1 teaspoon instant coffee (optional)

*3 tablespoons buttermilk

*1 3/4 cup powdered sugar

*1/2 teaspoon pure vanilla extract

*1/2 cup chopped walnuts (or pecans)

Cake Directions:

~Preheat oven to 375 degrees.

~Grease and flour a 9x13 cookie sheet.

~In a large mixing bowl, sift flour, sugar and baking soda together.

~In a medium saucepan, melt butter over low heat.

~Stir in cocoa, instant coffee and water until well combined, and mixture starts to boil, stirring often.

~Remove from heat and pour over dry ingredients.

~Mix well.

~Stir in vanilla extract, buttermilk, and eggs.

~Pour into prepared pan.

~Bake on the center rack for 20-22 minutes or until done.

Frosting Directions:

~Start making frosting while cake is baking (I normally start after it's been baking for 10 minutes).

~In a medium saucepan, melt butter.

~Add cocoa, instant coffee and buttermilk and stir until well combined.

~Bring mixture to a boil.

~Remove from heat and stir in powdered sugar, vanilla extract, and nuts until well combined.

~Pour over hot cake and cool completely before serving.