Yield
Makes 24 servings
Photo: Ralph Anderson

How to Make It

Step 1

Stir together first 5 ingredients.

Step 2

Bring 1 cup water and next 3 ingredients to a boil. Add to flour mixture, and beat at medium speed with an electric mixer until smooth.

Step 3

Beat eggs and next 3 ingredients at medium speed with electric mixer until blended. Stir into flour mixture. Pour into a greased and floured 15- x 10-inch jellyroll pan.

Step 4

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Spread Chocolate Frosting over warm cake; cool completely in pan on a wire rack. Sprinkle with chopped pecans, if desired.

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