Texas Sheet Cake
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- 1 box Betty Crocker® SuperMoist® devil's food
- ½ C. sour cream
- 1 cups water
- 2 T. unsweetened baking cocoa
- 2 T. butter, softened or vegetable oil
- 3 eggs
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 115x10x1-inch pan with baking spray with flour.
- 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.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean.
- Cool about 45 minutes.
- 1 ¾ Sticks butter 6 T milk 1 t. vanilla extract
- 4 heaping T. cocoa 1 lb. powdered sugar ½ C. chopped pecans
- Melt butter in saucepan over med. heat. Add cocoa powder & stir til smooth. Add milk & vanilla. Add powder sugar. Stir together. Dump pecans & stir til well combined. Pour over warm cake.
This recipe is a personal recipe added by catmauricio and has not been tested or endorsed by MyRecipes.
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Texas Sheet Cake Recipe at a Glance
- COURSE: Cakes/Frostings