Preheat oven to 350°F (175°C).

Grease or line your mini loaf pans.

Fill each pan about ½ full (~½ cup batter each).

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for about 10 minutes, then pour glaze over while still warm.

Preheat oven to 350°F (175°C).

Grease and flour a 13x18-inch sheet pan (jelly roll pan).

Pour batter into the pan and spread evenly.

Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is still warm, pour the glaze evenly over the top so it soaks in.

In saucepan, bring butter, cocoa, and milk to a gentle boil while whisking.

Remove from heat, stir in vanilla.

Beat in powdered sugar until glossy, pourable, and slightly thick (fudge-like).

Pour over mini loaves while warm. Let set 20–30 minutes before serving.

In microwave safe bowl combine bring butter, cocoa, and milk. (Use a bowl bigger than you think you need)

Microwave on 50–70% power in 30–45 second increments, whisking after each.

Continue until butter is fully melted and mixture is smooth and just starting to bubble (usually ~2–3 minutes total).

Whisk in vanilla extract and powdered sugar, 1–2 cups at a time, until glossy and pourable.

Pour over warm cakes right away — it sets quickly as it cools.

○ For a thicker, fudgier glaze → stick closer to 5 ½ cups powdered sugar.

○ For a classic pourable sheet cake glaze → closer to 5 cups (and add a splash of milk if needed).