Texas cake sandwiches have all the delicious taste of the classic dessert in a perfect sandwich-sized package. Make a batch of these little cakes covered with homemade chocolate topping and enjoy them for a snack, a party or a fun dessert.
INGREDIENTS
Cakes
2 cups of all-purpose flour
2 cups of granulated sugar
1 teaspoon baking soda
1/2 teaspoon of salt
1 cup of butter
3/4 cup water
5 tablespoons of unsweetened cocoa powder
1/2 cup of buttermilk
2 beaten eggs
Frost
1/2 cup of butter
1/3 cup buttermilk
5 tablespoons of unsweetened cocoa powder
1 teaspoon vanilla extract
1 pound of powdered sugar
INSTRUCTIONS
Cakes
Preheat the oven to 325F. Generously spray mini muffin tin with nonstick cooking spray or line with muffin liners.
In a large bowl, whisk together flour, sugar, baking soda and salt; set aside.
In a medium saucepan, combine butter, water and cocoa powder and heat over medium heat until it boils, stirring often. Pour into dry mixture and mix until combined. Gently add the buttermilk and the beaten eggs. The dough will be quite thin.
Put the dough in the prepared mini muffin tin, filling each tin up to 2/3 of its capacity. Bake at 325F for 10-12 minutes until a toothpick inserted in the center comes out clean.
Cool the bites of the cake in the mold for 5 minutes, then remove and cool completely on a wire cooling rack.
Frost
In a medium saucepan, combine the buttermilk, butter and cocoa. Heat over medium heat until mixture boils, stirring often. Remove from heat and add vanilla extract and powdered sugar until smooth.
Place the icing on the bites of the cake and leave a few minutes for the icing to set.