Delicious Texas Sheet Cake Bites – Page 2

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Make The Dry Mixture: Whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Make The Buttermilk Mixture: Mix together the boiling water, butter, buttermilk (or sour cream), and vanilla until the butter is completely melted.
Pro Tip: Because the buttermilk is cold, the water mixture should cool to lukewarm.
Make The Cake Bites Batter: Add the buttermilk mixture to the dry ingredients and stir to combine. Stir in the beaten eggs.
Bake: Scoop the batter into the mini muffin pans. Bake at 350 degrees Fahrenheit for 8-10 minutes. Cool completely before frosting.
Make The Cocoa Mixture: Microwave the milk, butter, and vanilla for 25-30 seconds until the butter has melted. Stir and then mix in the cocoa powder.
Make The Icing: Combine the powdered sugar with the cocoa mixture and stir until the powdered sugar is completely dissolved and the mixture is smooth.
Coat The Cakes: Drizzle or spread the icing on top of the sheet cake bites. You can gently spread the icing over the top as well.
Serve: Allow the icing to “set” before serving. Enjoy!

I do not recommend that your fill your muffin pan more than 2/3 full. You do not want the batter will cook up over the edge. You also run the risk that your cake bites will sink in the middle.
Beat the batter by hand, not with an electric mixer. Over-mixing will cause your cake bites to fall in the center when they cook. I like to use a whisk or spatula just until the ingredients are combined.
Feel free to use mini paper liners in your muffin pans.

To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To Freeze: You can freeze the un-frosted sheet cake bites for up to 2 months.
To Reheat: Allow the sheet cake bites to thaw overnight in the refrigerator before icing.

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