Best-Ever Texas Sheet Cake
- Source
- Kraft recipe card
- Serves
- 20
- Prep
- 15 min
- Cook
- 52 min
- Cuisine
- Southern
Ingredients
- 2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, divided
- 1 pkg. (2-layer size) chocolate cake mix
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 4 eggs
- 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
- 1/2 cup oil
- 1/2 cup water
- 1 tub (8 oz.) COOL WHIP Whipped Topping (do not thaw)
- 3/4 cup chopped PLANTERS Pecans, toasted
Steps
- HEAT oven to 375°F.
- MELT 2 oz. chocolate as directed on package. Beat cake mix, dry pudding mix and next 4 ingredients with mixer until blended. Add melted chocolate; mix well. Pour into 15x10x1-inch pan sprayed with cooking spray.
- BAKE 20 to 22 min. or until toothpick inserted in center comes out clean. Cool 20 min.
- MEANWHILE, microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min.
- SPREAD COOL WHIP mixture onto cake; sprinkle with nuts.
Notes
Kraft Kitchens Tips — Size-Wise: A serving of this sweet treat goes a long way on chocolate flavor. How to Store: Keep refrigerated. How to Toast Nuts: Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.