Triple Chocolate Sheet Cake

  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 24

Ingredients

  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix or 1 box Betty Crocker™ Super Moist™ 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 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
  • 3/4 cup chopped pecans

Steps

  • 1
    Heat oven to 350°F (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, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.
  • 4
    Spoon frosting into small microwavable bowl. Microwave uncovered on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.

  • 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.

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved