Friday, June 3, 2011

Texas Sheet Cake from Betty Crocker

This recipe is in honor of Friday Night Lights. If anyone from Texas reads my blog - I have question for you! Are people in Texas really that polite? If so, I may just have to move...

I baked this cake for my neighbors as a "thank you" for helping me out. (They are awesome people!) Hopefully, they will be kind enough to say whether it was any good. :)


1     box Betty Crocker® SuperMoist® devil's food or butter recipe chocolate cake mix
1/4     cup sour cream
1 1/4     cups water
2     tablespoons unsweetened baking cocoa
2     tablespoons vegetable oil or softened butter
3     eggs
1     container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
3/4     cup chopped pecans, toasted if desired


  1. Heat oven to 350°F (or 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, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.
  4. Remove lid and foil cover from frosting. Microwave frosting in container on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.

PS: The pan is from the Dollar Store. You can get three aluminum foil 13x9 pans for a $1 which is great because you never have to worry about getting the pan back....

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