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Best-Ever Texas Sheet Cake
Courtesy of Kraft Kitchens
Servings: 20
Prep Time: 15 Min.
Cook Time: 37 Min.
What you need:
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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 Flavor Instant Pudding
4 eggs
1 c. BREAKSTONE'S or KNUDSEN Sour Cream
1/2 c. oil
1/2 c. water
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
3/4 c. chopped PLANTERS Pecans, toasted
What to do:
1. Heat oven to 375ºF.
2. 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.
3. Bake 20 to 22 min. or until toothpick inserted in center comes out clean. Cool 20 min.
4. 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.
5. Spread COOL WHIP mixture onto cake; sprinkle with nuts.
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