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 350�F (325�F 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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