Triple Chocolate Sheet Cake

Prep Time: 10min Total Time: 1hr 15min Servings: 24

Ingredients

1

box Betty Crocker® SuperMoist® devil's food or butter recipe chocolate cake mix

1/2

cup sour cream

1

cups water

2

tablespoons unsweetened baking cocoa

2

tablespoons butter, softened or vegetable oil

3

eggs

1

container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting

3/4

cup chopped pecans

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
• 2In 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.
• 3Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.
• 4Spoon 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.