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Triple Chocolate Sheet Cake

Triple Chocolate Sheet Cake
  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 24
Serving a crowd? Make a really big and easy cake for chocolate lovers.
September 16, 2014

Ingredients

  • 1 box Betty Crocker* SuperMoist* Devil’s Food Cake Mix
  • ½ cup (125 mL) sour cream
  • 1 cup (250 mL) water
  • 2 tbsp (30 mL) unsweetened baking cocoa
  • 2 tbsp (30 mL) butter, softened or vegetable oil
  • 3 eggs
  • 1 tub Betty Crocker* Creamy Deluxe* Chocolate Frosting
  • ¾ cup (175 mL) chopped pecans

Steps

  • 1
    Heat oven to 350°F (180°C) or 325°F (160°C) for dark or nonstick pan. Spray bottom and sides of 15x10-inch (37.5x25 cm) baking pan with sides (jelly roll pan) with nonstick cooking spray.
  • 2
    In large bowl, beat cake mix, sour cream, water, cocoa, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 18 to 22 minutes or until toothpick inserted in centre comes out clean. Cool about 45 minutes.
  • 4
    Spoon frosting into small microwavable bowl. Microwave uncovered on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.

No nutrition information available for this recipe
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