One of the reasons we love Texas Sheet Cake so much is that it’s easy to make. Another reason, and probably a more important one, is that it’s delicious.
But since this is Brit + Co, we aren’t just going to give you another recipe for Texas Sheet Cake. We’re going to spice it up a bit, or should we say spike? We’ve taken the classic Texas Sheet Cake, combined it with a Coca-Cola Cake, tossed in some Jack Daniels, and baked it in a bunch of adorable mini mason jars. What do you get? The perfect Super Bowl sweet.
– 1/2 cup plain yogurt
– 3/4 cup cola
– 1/4 cup whiskey or bourbon
– 1 cup butter
– 1 3/4 cups sugar
– 2 large eggs
– 2 teaspoons vanilla
– 2 cups flour
– 1/4 cup cocoa
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 cups miniature marshmallows
– 1/2 cup butter
– 1/3 cup cola
– 1/4 cup cocoa
– 2 tablespoons whiskey or bourbon
– 1 (16-ounce) package powdered sugar
– 1 tablespoon vanilla
Preheat oven to 350 degrees F. Gather your ingredients.
In a small bowl, mix together the yogurt, cola, and whiskey. Set aside.
Soften your butter for 10 seconds in the microwave. Place in a large bowl and use a hand mixer to beat on medium-speed until creamy. Add sugar and beat again until incorporated. Mix in eggs and vanilla. Set aside.
Mix remaining dry ingredients together (flour through salt).
Add 1/2 of dry ingredient mixture to the butter mixture; mix until incorporated. Add all of the cola mixture and mix again until well combined. Add remaining dry ingredients and mix one final time.
Stir in marshmallows.
Divide mixture among mason jars.
Bake small jars for 30 minutes and larger jars for 45 minutes.
While the cakes are baking, start the frosting. Melt butter, then add cola and cocoa. Remove from heat and add whiskey and powdered sugar.
Use a whisk to mix until smooth.
Spoon over hot cakes.
Let cool completely before serving.
What are you favorite Super Bowl sweets? Let us know in the comments section below.