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Texas Sheet Cake

Name: Texas Sheet Cake
Prep time: 10 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 pkg Betty Crocker* SuperMoist* Devil's Food Cake Mix; 1/4 cup (50 mL) sour cream; 1 1/4 cups (300 mL) water; 2 tbsp (25 mL) cocoa; 2 tbsp (25 mL) vegetable oil; 3 eggs; 1 tub Betty Crocker* Creamy Deluxe* Chocolate Frosting; 3/4 cup (175 mL) chopped pecans

Prep 10 min
Total 1 hr 15 min
Servings 24

Everything is bigger-and better!-in the Lonestar State, as this large chocolate sheet cake pleasantly proves.

July 6, 2015

Ingredients

1 pkg Betty Crocker* SuperMoist* Devil's Food Cake Mix
1/4 cup (50 mL) sour cream
1 1/4 cups (300 mL) water
2 tbsp (25 mL) cocoa
2 tbsp (25 mL) vegetable oil
3 eggs
1 tub Betty Crocker* Creamy Deluxe* Chocolate Frosting
3/4 cup (175 mL) chopped pecans

Steps

1

Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
2

In large bowl, beat cake mix, sour cream, water, cocoa, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3

Bake 15 to 20 minutes or until toothpick inserted in centre comes out clean. Cool about 45 minutes.
4

Remove lid and foil cover from frosting. Microwave frosting in container on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.

Tip: To get the most flavour from the pecans, toast them before sprinkling on top of the cake.
Tip: This is a great recipe for serving a crowd. Keep the ingredients on hand for last-minute occasions.