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Chocolate Sheet Cake with Brown Sugar Frosting

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
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Delight a crowd with a big chocolate cake slathered with a homemade buttery brown sugar frosting.
By Betty Crocker Kitchens
Updated Feb 27, 2023
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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

Steps

  • 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.
  • 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.
  • 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Need a shortcut? Grab your favorite Betty Crocker® frosting to top this cake.

Nutrition

Nutrition Facts are not available for this recipe
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