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Chocolate Sheet Cake with Brown Sugar Frosting
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Prep Time:
20 minutes
Total Time:
2 hours
Impress a crowd with a decadent chocolate cake topped with rich buttery brown sugar frosting.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 2 tablespoons unsweetened baking cocoa
  • 1 1/4 cups buttermilk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 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
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and generously spray the bottom of a 13x9-inch pan with baking spray that includes flour.
  • In a large bowl, mix cake ingredients with an electric mixer on low speed for 30 seconds, then increase speed to medium for 2 minutes, scraping the bowl occasionally. Pour the mixture into the pan and bake according to the instructions on the box for a 13x9-inch pan. Allow to cool completely, approximately 1 hour.
  • In a 2-quart saucepan, melt butter over medium heat. Add brown sugar and bring to a gentle boil while stirring. Simmer and stir for 2 minutes, then carefully pour in the milk and bring to a gentle boil again. Remove from heat and let cool for about 30 minutes until lukewarm.
  • Combine powdered sugar into the brown sugar mixture while stirring slowly. Place the saucepan of frosting in a bowl of cold water; beat with a spoon until smooth and spreadable. If the frosting becomes too stiff, gradually mix in additional milk, 1 teaspoon at a time, or gently heat over low heat, stirring constantly. Frost your cake, then evenly sprinkle with cashews and pecans. Store loosely covered.

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