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1/2 cup Salted Butter
4 tbsp Unsweetened Cocoa Powder
1/2 cup Heavy Cream
1 tsp Vanilla Extract
3.5 cups Powdered Sugar
1 cup Pecans, finely chopped
How to Make Texas Sheet Cake Bites:
Preheat your oven to 350 degrees F.
Combine all the ingredients for the cake in a large bowl, including cake mix, flour, cocoa powder, cold coffee, oil, eggs, sour cream, sugar, salt and vanilla. Mix well with a hand mixer or whisk and scrape down the sides of the bowl to make sure all dry ingredients are incorporated.
Grease a mini muffin pan and pour batter into each tin. You will have enough batter for two tins so you can bake the muffins in two rounds if needed.
Place in the oven and bake for 10-12 minutes then test for doneness with a toothpick.
Remove the cake bites from the pan after they have cooled for a few minutes and place on a platter.
Let the cake bites cool then make the frosting.
Melt the butter in a saucepan over medium heat then add the cocoa powder and heavy cream. Mix until smooth. Bring to a boil then remove from heat.
Add vanilla, powdered sugar and chopped pecans to the mixture and blend with a hand mixer if needed to get the right consistency.
Once the cakes are still warm drizzle one tablespoon of the frosting over each cake bite. Move fast as the frosting will harden and crystallize quickly.
