Texas Chocolate Mini Cake Bites Recipes

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
• Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
• Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
• Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
• Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.

TEXAS SHEET CAKE BITES

Steps:

• Preheat oven to 350 degrees F. Prepare mini muffin tins by lining each cup with mini paper liners or spraying cups liberally with baking spray that has flour in it.
• Mix flour, sugar, baking soda, and salt in a large bowl. Set aside.
• Combine water, cocoa powder, and butter in a medium saucepan. Bring to a boil, whisking often. Remove from heat, pour into the bowl with dry ingredients. Mix together until just combined.
• Add buttermilk and eggs and mix to combine. The batter will be thin.
• Using a 1 tablespoon cookie scoop, place one scoop of batter in each muffin cup.
• Bake for 10-12 minutes or until cakes bounce back when lightly touched. Remove from oven and transfer bites to a rack to cool.If liners were not used, let bites cool for about 10 minutes in the pan. Then using the tip of a knife, gently remove from the pan and place on a wire rack to cool completely.
• In a medium saucepan, heat over medium heat buttermilk, butter and cocoa until bubbly. Mix in sugar and vanilla until smooth. Add in nuts and blend until incorporated.
• Carefully spoon about a tablespoon of frosting over each cake bite and let frosting set. Some frosting may run over the sides, that's okay. Store in an air-tight container.

TEXAS CHOCOLATE MINI CAKE BITES

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.

TEXAS CHOCOLATE MINI CAKE BITES

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.

TEXAS CHOCOLATE MINI CAKE BITES

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.