Saturday, 30 November 2013

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.
    Source:  www.Bettycrocker.com

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