Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 5

Here's a spin on the beloved chocolate Texas Sheet Cake. To serve as large triangles, cut cake into 5- x 5-inch squares, and then cut squares corner to corner.

Recipe by Southern Living July 2007

Gallery

Beth Dreiling; Styling: Rose Nguyen

Recipe Summary

Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat together first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15- x 10-inch jelly-roll pan.

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  • Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours.

  • Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.

  • Note: For testing purposes only, we used Pillsbury Moist Supreme Premium Classic White Cake Mix.

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