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Texas Sheet Cake

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  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 24
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Everything is bigger-and better!-in the Lonestar State, as this large chocolate sheet cake pleasantly proves.
Created Jul 6, 2015
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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.

Expert Tips

  • Tip 1
    Tip: To get the most flavour from the pecans, toast them before sprinkling on top of the cake.
  • Tip 2
    Tip: This is a great recipe for serving a crowd. Keep the ingredients on hand for last-minute occasions.

Nutrition Information

No nutrition information available for this recipe
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