TEXAS SHEET CAKE BITES RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins generously with cooking spray.
• Combine devil's food cake mix, eggs, chocolate pudding mix, vegetable oil, and 1/4 cup water in a large bowl. Mix with a wooden spoon until batter is thick and smooth.
• Pour batter into the prepared mini muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 9 to 10 minutes.
• Let mini cakes cool in the tins for 1 to 2 minutes. Transfer to a wire rack.
• Stir confectioners' sugar, 1/4 cup water, and cocoa powder together in a bowl to make glaze.
• Dip tops of the mini cakes in glaze and place on a large sheet of waxed paper. Cool completely before serving, about 10 minutes.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 18x13-inch baking sheet (half sheet pan) with 1 tablespoon of the unsalted butter.
• Place 2 cups all-purpose flour, 1 cup granulated sugar, 1 cup packed light brown sugar, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
• Melt the remaining 2 sticks unsalted butter in a small saucepan over medium heat. Remove the saucepan from the heat. Add 1/3 cup Dutch-processed cocoa powder and whisk to combine. Add 1 cup boiling water and whisk to combine. Add the butter mixture to the flour mixture and whisk until fully combined.
• Place 1/2 cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract in a medium bowl and whisk to combine. Pour into the batter and whisk until fully combined. Transfer onto the baking sheet and smooth the top with a spatula.
• Bake until a toothpick inserted in the center comes out clean, 17 to 20 minutes. Meanwhile, chop 1/2 cup pecans into bite-sized pieces.
• 10 minutes before the cake is finished baking, melt 1 1/2 sticks unsalted butter in a large saucepan over medium heat. Add 1/4 cup Dutch-processed cocoa powder, 6 tablespoons whole or 2% milk, and 1 teaspoon vanilla extract, and whisk until combined. Slowly sift in 2 1/2 cups powdered sugar, whisking until smooth, about 1 minute. Remove the saucepan from the heat.
• Let the cake cool for 10 minutes, then pour the frosting over it and spread into an even layer. Top with the chopped pecans. Let the frosting set for 30 minutes before serving. Cut into 12 pieces.