TEXAS SHEET CAKE FOR TWO

TEXAS SHEET CAKE FOR TWO FOR THE CAKE 4 tbsp. butter, cubed 1/4 cup water 1 tbsp. cocoa powder 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 tsp. baking powder 1/4 tsp. ground cinnamon Dash salt 2 tbsp. beaten egg 2 tbsp. milk FOR THE FROSTING 2 tbsp. butter 4 tsp. milk 1 tbsp. cocoa powder 3/4 cup powdered sugar 1/4 tsp. vanilla extract 2 tbsp. chopped pecans, toasted, optional Preheat oven to 350°F. Spray two 5-3/4-in. x 3-in. x 2-in. loaf pans with cooking spray and set aside. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Set aside. Bring the butter, water and cocoa powder just to a boil in a large saucepan. Immediately remove from the heat and add the flour mixture. Add egg and milk; mix well. Divide the batter between the prepared loaf pans. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes before removing from pans to a wire rack to cool completely. In a small microwave-safe bowl, melt butter. Whisk in the milk and cocoa powder. Microwave on high for 30 seconds. Whisk in powdered sugar and vanilla until smooth. Spread over cakes. Immediately sprinkle with pecans if desired.