Small Batch Texas Sheet Cake

 This recipe says it's for 2, but I say it's for 4.   Quick to make and will cure any chocolate craving.   If you don't have a 9x7 inch baking sheet, you should get one.  It's great for small batch cooking.

SMALL BATCH TEXAS SHEET CAKE

(serves 4)

Cake Ingredients:

*1/2 cup all-purpose flour

*1/2 cup granulated sugar

*1/4 teaspoon baking soda

*1/4 teaspoon salt

*1/4 cup butter

*1 tablespoon unsweetened cocoa

*1/4 teaspoon instant coffee

*1/4 cup hot tap water

*1 1/2 tablespoons buttermilk 

*1/4 cup hot tap water

*1 egg yolk

*2 tablespoons buttermilk

*1/4 teaspoon vanilla extract

Frosting Directions:

*2 tablespoons butter

*1 1/2 tablespoons heavy cream (or whole milk)

*1 tablespoon unsweetened cocoa powder

*1/4 cup chopped walnuts or pecans

*1 cup powdered sugar

*1/4 teaspoon vanilla extract

Cake Directions:

~Preheat oven to 350 degrees.

~Sift flour, sugar, baking soda, and salt into a mixing bowl and set aside.

~In a small saucepan, stir butter, unsweetened cocoa, and water together over medium-low heat until butter melts (do not boil).

~Pour hot mixture over dry ingredients and stir.

~Stir in  buttermilk, egg yolk, and vanilla extract until well combined

~Spray a 9x7 inch baking pan with cooking spray.

~Pour mixture in prepared pan and spread out evenly.

~Bake for 15-18 minutes or until done (a toothpick inserted in center comes out clean).

~Remove from oven.

Frosting Directions:

~About 5 minutes before the cake is done start making the frosting.

~In a small saucepan, combine butter, heavy cream, unsweetened cocoa, walnuts, and powdered sugar.

~Cook over medium-low heat until butter melts, stirring often (do not boil).

~Remove from heat and stir in vanilla extract.

~Spread oven over hot cake.

~Cool completely and enjoy.