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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.
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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.
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Nutrition Facts are not available for this recipe
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