Subj : Chocolate Sheet Cake with
To   : All
From : Mojo
Date : Tue Apr 19 2016 11:33 pm

Chocolate Sheet Cake with Brown Sugar Frosting

Ingredients

Cake

1 box devil's food cake mix 

2 tablespoons unsweetened baking cocoa 

1 1/4 cups buttermilk 

1/2 cup vegetable oil 

3 eggs 

Frosting and Topping

1/2 cup butter 

1 cup packed brown sugar 

1/4 cup milk 

2 cups powdered sugar 

1/2 cup chocolate-covered cashews 

1/2 cup coarsely chopped cashews 

1/2 cup coarsely chopped candied pecans 


Directions

1. Heat oven to 350øF (325øF for dark or nonstick pan). Spray bottom only of
13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30
seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into
pan. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.

3. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown
sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir
2 minutes. Stir in milk; return to boiling. Remove from heat. Cool to lukewarm,
about 30 minutes.

4. Gradually stir powdered sugar into brown sugar mixture. Place saucepan of
frosting in bowl of cold water; beat with spoon until smooth and spreadable. If
frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or
heat over low heat, stirring constantly. Frost cake. Sprinkle evenly with
cashews and pecans. Store loosely covered.
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