I’ve been eating Texas Sheet Cake as long as I can remember. In fact, my recipe card [remember those?] is from the 5 dozen or so recipes I copied from my Mom before I got married. In 1985! I bet she had the recipe a good 10 years before that…so it’s been around a long time. For the past several years, I’ve used that “ancient” recipe to make individual serving sized cakes. Certainly not as easy as the sheet cake size to make, but much easier, and neater, to serve. My favorite version is using Mini-Bundt cake pans. I love the way the warm, drizzled frosting fills that little hole in the top. One can never have too much icing in my opinion! 🙂 Another good option is to use mini muffin/cupcake pans without liners. I call them Texas Poppers when making them this way. They’re such a fun mini size, no fork is needed, and you can just “pop” them in your mouth.
Whether you make a sheet cake, mini-bundts, cupcakes or mini-cupcakes, this recipe certainly stands the test of time. It remains one of my favorite chocolate cakes. I’m not sure where the recipe originated, but I do know it was on the canister of Hershey’s cocoa for years.
Today I made a half recipe of these cakes, which made 18 mini-bundts. Quite simply, it’s too tempting to have 3 dozen around!
Texas Mini-Bundt Cakes
Pre-heat oven to 350°. Grease, spray or butter pans.
2 sticks un-salted butter
1 cup water
4 Tablespoons Hershey’s cocoa, bin/canister
1/4 teaspoon salt
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 cup sour cream
In a saucepan, bring to a low boil, butter, water, cocoa and salt.
In a mixing bowl, mix flour, sugar and baking soda.
Empty contents of saucepan into mixing bowl; mix just until well blended.
Add the egg and sour cream; mix well.
Pour into prepared pan[s]. If using cupcake, mini-bunts or mini-muffins, fill only 1/2 – 2/3 way to top.
Baking times will vary, depending on pan size. Sheet cake 20-25 minutes. Cupcake or mini-bundts 10-15. Mini-muffin 8-12. Keep an eye on them.
After cake[s] are removed from the oven, immediately begin making icing, as you need to ice the cake while it [they] are still warm
1 stick un-salted butter
6 Tablespoons milk
4 Tablespoons Hershey’s cocoa
1 teaspoon vanilla
1 cup chopped walnuts
2 cups powdered sugar
In a saucepan, bring to a soft boil: butter, milk and cocoa.
Remove saucepan from the heat.
Add the vanilla, and powdered sugar. When thoroughly blended [no lumps of sugar remaining] stir in nuts.
Place a piece of parchment paper [wax paper works too] over tops of cakes. Place an upside down cooling rack on top of parchment and gently flip it all over to turn the cakes out; this readies the cakes for the icing step.
Gently pour/spoon the warm icing over the top of the cake[s]. Allow the icing to “run” down the sides or into the center
Once cake[s] have completely cooled, store in air-tight container up to 3 days.
Note: This recipe makes 1 sheet cake; 36 cupcakes or mini-bundts; 72 mini-muffin sized.
Hint: One large egg, when cracked and beaten will measure approximately 3-3 1/2 tablespoons of “liquid”. If you desire to cut the recipe in half, simply beat the egg in a small bowl, then measure out/add approximately 1 1/2- 1 3/4 Tablespoons of this egg “liquid” into the cake mixture.