CHOCOLATE SHEET CAKE WITH BROWN SUGAR FROSTING

Chocolate Sheet Cake with Brown Sugar Frosting image

Delight a crowd with a big chocolate cake slathered with a homemade buttery brown sugar frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 12

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Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
2 tablespoons unsweetened baking cocoa
1 1/4 cups buttermilk
1/2 cup vegetable oil
3 eggs
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

Steps:

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

Nutrition Facts : Calories 590, Carbohydrate 74 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 56 g, TransFat 0 g