Texas Sheet Cake

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

  • prep time 10 min
  • total time 1 hr 15 min
  • ingredients 8
  • servings 24

Ingredients

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    190
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    220mg
    220%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    1g
    1%
      Sugars
    17g
    17%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    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 Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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