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Texas Sheet Cake

(6)
  2 reviews
  • 10 min prep time
  • 1 hr 15 min total time
  • 8 ingredients
  • 24 servings
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Everything is bigger—and better!—in the Lonestar State, as this large chocolate sheet cake pleasantly proves.

1
box devil's food cake mix
1/2
cup sour cream
1
cup water
2
tablespoons unsweetened baking cocoa
2
tablespoons butter, softened or vegetable oil
3
eggs
1
container rich & creamy chocolate frosting
3/4
cup chopped pecans

Steps

  • 1 Heat oven to 350°F (325°F 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, 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 center 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.

Expert Tips

To get the most flavor from the pecans, toast them before sprinkling on top of the cake. Spread on cookie sheet; bake at 350°F 5 to 7 minutes or until golden brown, stirring occasionally. Cool.

Adding cocoa is a great way to give extra chocolate punch to a devil’s food cake mix.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
% Daily Value
Total Fat
8g
13%
Saturated Fat
3g
14%
Trans Fat
1g
1%
Cholesterol
30mg
11%
Sodium
220mg
9%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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