Delight a crowd with a big chocolate cake slathered with a homemade buttery brown sugar frosting.
Chocolate Sheet Cake with Brown Sugar Frosting
- Prep Time 20 min
- Total 2 hr 0 min
- Servings 12
- Ingredients 12
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- 2 tablespoons unsweetened baking cocoa
- 1 1/4 cups buttermilk
- 1/2 cup vegetable oil
- 3 eggs
Frosting and Topping
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1/2 cup chocolate-covered cashews
- 1/2 cup coarsely chopped cashews
- 1/2 cup coarsely chopped candied pecans
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
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Step2In 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.
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Step3Meanwhile, 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.
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Step4Gradually stir powdered 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.
Nutrition
Nutrition Facts are not available for this recipe
Recipe Tips
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