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 hour 15 min
Makes: 24 servings

(15 ratings)

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1	box Betty Crocker® SuperMoist® devil's food cake mix
1/4	cup sour cream
1 1/4	cups water
2	tablespoons unsweetened baking cocoa
2	tablespoons vegetable oil
3	eggs
1	container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
3/4	cup chopped pecans

1.	Heat oven to 350°F (or 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, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3.	Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.
4.	Remove lid and foil cover from frosting. Microwave frosting in container on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.
High Altitude (3500-6500 ft): No change.

Kitchen Tips

To get the most flavor from the pecans, toast them before sprinkling on top of the cake.

Kitchen Tips

This is a great recipe for serving a crowd. Keep the ingredients on hand for last-minute occasions.

Nutrition Information:

1 Serving: Calories 210 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 1 1/2g); Cholesterol 30mg; Sodium 250mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 19g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 8% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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