Tiny Texas Sheet Cakes

• 1/4 cup butter, cubed
• 1/4 cup water
• 1 tablespoon baking cocoa
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• Dash salt
• 2 tablespoons beaten large egg
• 2 tablespoons 2% milk
• 2 tablespoons butter
• 4-1/2 teaspoons 2% milk
• 1 tablespoon baking cocoa
• 3/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 tablespoons chopped pecans, toasted, optional

1. In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking powder, cinnamon and salt; stir into butter mixture. Add egg and milk; mix well.
2. Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
3. In a small microwave-safe bowl, melt butter; add milk and cocoa. Microwave on high for 30 seconds. Whisk in confectioners' sugar and vanilla until smooth. Spread over cakes. Sprinkle with pecans if desired.

butter, water, baking cocoa, allpurpose, sugar, baking powder, ground cinnamon, salt, egg, milk, butter, milk, baking cocoa, sugar, vanilla, pecans

Taken from www.tasteofhome.com/recipes/tiny-texas-sheet-cakes/ (may not work)