Skip to Content
Menu

Chocolate Sheet Cake with Brown Sugar Frosting

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Feb 27, 2023
  • Save
  • Share
  • Jump to Recipe
Delight a crowd with a big chocolate cake slathered with a homemade buttery brown sugar frosting.

Chocolate Sheet Cake with Brown Sugar Frosting

  • Prep Time 20 min
  • Total 2 hr 0 min
  • Servings 12
  • Ingredients 12
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Cake

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

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • Step 
    2
    In 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.
  • Step 
    3
    Meanwhile, 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.
  • Step 
    4
    Gradually 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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved