Wednesday, 1 January 2014

Chocolate Sheet Cake with Brown Sugar Frosting


Prep Time: 20min
Total Time: 2h
Servings: 12


Ingredients

Cake

1
box Betty Crocker® SuperMoist® devil’s food cake mix
2
tablespoons unsweetened baking cocoa
1 1/4
cups buttermilk
1/2
cup vegetable oil
3
eggs

Frosting and Topping

1/2
cup butter
1
cup packed brown sugar
1/4
cup milk
2
cups powdered sugar
1/2
cup chocolate-covered cashews
1/2
cup coarsely chopped cashews
1/2
cup coarsely chopped candied pecans

Directions

  • 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • 2In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • 3Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk; return to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
  • 4Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water; beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly. Frost cake. Sprinkle evenly with cashews and pecans. Store loosely covered.

    Expert Tips

    Need a shortcut? Grab your favorite Betty Crocker® frosting to top this cake.

    Source:  www.Bettycrocker.com

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