Texas Sheet Cake Bites

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 10 tbsp Cocoa powder
  • 1 lb Powdered sugar
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 1/2 cup Butter
  • 3/4 cup Buttermilk

• Liquids

  • 3/4 cup Water

Found on life-in-the-lofthouse.com

Description

Ingredients

• 2 cups sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 3/4 cup water
• 5 Tablespoons cocoa powder
• 1/2 cup buttermilk
• 2 large eggs, beaten
• 1/3 cup buttermilk
• 1/2 cup butter
• 5 Tablespoons cocoa powder
• 1 pound powdered sugar
• 1 teaspoon vanilla

Directions

• Preheat oven to 325° F. Prepare mini muffin tins by lining with mini paper liners or spray generously with non-stick spray then dust with flour.
• Mix sugar, flour, baking soda and salt in a large bowl. Combine butter, water and cocoa powder in a medium sauce pan, bring to a boil. Remove from heat then pour into dry ingredients. Gently mix together. Fold in buttermilk and eggs. Blend well. Batter will be thin. Using a small 1 Tablespoon cookie scoop, place one scoop of batter in each muffin cup. Bake in preheated oven for 10 to 12 minutes. Remove from oven. (If liners were not used let bites cool in pan for 5 minutes, then gently remove by using the tip of a knife to release around the edges.) Place on wire racks to cool completely before frosting.
• In a medium sauce pan heat milk, butter and cocoa, over medium heat, until it comes to a boil. Remove from heat then whisk in powdered sugar and vanilla until smooth and no lumps remain. Carefully spoon a tablespoon of frosting over each bite. Frosting will set after a few minutes. Serve and enjoy!