Texas Chocolate Sheet Cake for Two

Preheat the oven to 350° and butter two 8-ounce ramekins. In a medium bowl, stir together with a fork the flour, sugar, cinnamon and baking powder. In a small saucepan, add the butter, 3 tablespoons water and cocoa powder. Stir with a small whisk over low heat. Once it simmers gently and the cocoa powder is well dissolved, remove from the heat. In another small bowl, mix together the buttermilk, egg and vanilla. Pour this on top of the flour mixture, then immediately pour the chocolate mixture on top of this. Using a small whisk, stir until just combined. Divide the batter between the two ramekins. Bake for 30 minutes, or until a toothpick inserted comes out clean.

Make the icing while the cakes cool slightly. Have ready in a small bowl the powdered sugar. In a small saucepan, melt the butter, cocoa powder and milk. Pour this over the powdered sugar and beat with a whisk to combine. Stir in the pecans. Pour this over the cakes while they are still warm. Serve the cake when cooled.