Chocolate Sheet Cake with Brown Sugar Frosting

Delight a crowd with a big chocolate cake slathered with a homemade buttery brown sugar frosting. ...MORE + LESS -

1 box Betty Crocker™ SuperMoist™ Devil’s Food Cake Mix

2 tbsp (30 mL) unsweetened baking cocoa

1 1/4 cups (300 mL) buttermilk

1/2 cup (125 mL) vegetable oil

3 eggs

1/2 cup (125 mL) butter

1 cup (250 mL) packed brown sugar

1/4 cup (50 mL) milk

2 cups (500 mL) icing sugar

1/2 cup (125 mL) chocolate-covered cashews

1/2 cup (125 mL) coarsely chopped cashews

1/2 cup (125 mL) coarsely chopped candied pecans

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1

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
3

Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk; return to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
4

Gradually stir icing sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water; beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly. Frost cake. Sprinkle evenly with cashews and pecans. Store loosely covered.