After my post about The Great British Bake Off,
I was feeling guilty inspired to actually bake something.
The first thing that popped into my head was the Texas Sheet Cake!
If you've ever been to a Baptist potluck in the great State of Texas, you have had this cake.
It's the bomdiggity. (Sorry. It had to be said.)
It's moist and gooey and oh-so-chocolatey. And, hey, it's from Texas!
I knew that if I made the whole cake and left it here,
we would be sick from eating it for breakfast, lunch and dinner.
So, I told TE that we would share with his co-workers.
I was thinking of making a cupcake version so that they would be easy to carry
but then at Tesco, I found these cute little baking containers.
Perfect! Little Mini Texas Sheet Cakes!
I used the recipe from The Pioneer Woman with the addition of a teaspoon of cinnamon.
I put on Pandora, poured a glass of wine and set to baking.
I'm definitely no food blogger. (Do you know hard it is to get a good picture of food?)
But I have a few for you.
Okay. My first obstacle was the butter. The recipe called for 3 and 3/4 sticks of butter.
(Yes, that's right. Almost a pound of butter. Southern cooking, ya'll.)
The problem is that butter is not sold in sticks here. It's sold in bricks.
So, after some google conversions, we were in business.
I also had to convert the measurements for the powdered sugar, which is sold here as icing sugar.
In the end it all came together. The cake is dense and gooey, like a brownie.
The icing is poured onto the cake while both are warm and then it hardens like a fudge.
It really is a decadent cake.
Check out the globs of powdered sugar in the one on the left.
If you add chopped pecans to the icing it will hide those imperfections.
That's the one I kept back for me & TE to eat.
As I write this, TE is sharing these little babies with his coworkers.
Should be a productive sugar rush morning.
I hope they like them!
xoxo
Selena 