PUMPKIN SHEET CAKE WITH CHOCOLATE PECAN FROSTING

Pumpkin Sheet Cake with Chocolate Pecan Frosting image

Pumpkin lovers, this cake is for you! Topped with a chocolate pecan frosting, this decadent fall cake is a foolproof winner.

Provided by Annalise Sandberg

Categories Dessert

Time 1h25m

Yield 24

Number Of Ingredients 14

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Ingredients

1 box Betty Crocker™ Super Moist™ cake mix yellow
1 teaspoon ground cinnamon
1/2 cup whole milk
1/2 cup vegetable oil
3 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon vanilla
1/2 cup butter
1/4 cup unsweetened baking cocoa
1/3 cup whole milk
4 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans

Steps:

Heat oven to 350°F. Spray rimmed 13x18-inch half sheet pan with cooking spray.
In large bowl, beat cake ingredients with electric mixer on medium high speed until combined. Pour into pan. Bake 20 to 25 minutes or until edges start to turn brown.
During last 5 minutes of baking, make frosting. In 2-quart saucepan, heat butter, cocoa and milk to boiling, stirring frequently. Remove from heat; add remaining frosting ingredients.
Immediately pour frosting over warm cake, using spatula to spread evenly. Let cake cool to room temperature, about 45 minutes, or refrigerate 20 minutes. Slice and serve.

Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 28 g, TransFat 0 g