Ingredients and Weight:
- 1 box of yellow cake mix, 18.25 ounces
- 1 cup of all-purpose flour, 4.5 ounces
- 3 large eggs, 5.25 ounces
- 1 cup of granulated sugar, 7 ounces
- 1 cup of light brown sugar, 8.5 ounces
- 1 teaspoon of vanilla extract, 0.2 ounces
- 1 cup of milk, 8 fluid ounces
- 1/2 cup of unsalted butter, melted and cooled, 4 ounces
- 1 cup of chopped pecans, 3 ounces
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the cake mix, flour, and eggs.
- In a separate bowl, whisk together the granulated sugar, brown sugar, vanilla extract, milk, and melted butter.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Spread the batter into the prepared baking dish and sprinkle with the pecans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
Nutritional Information:
- Calories: 400 per serving
- Fat: 20 grams
- Saturated Fat: 10 grams
- Cholesterol: 50 milligrams
- Sodium: 300 milligrams
- Carbohydrates: 55 grams
- Sugar: 35 grams
- Protein: 5 grams
Dish Characteristics:
- Rich and decadent chocolate cake
- Moist and fluffy interior
- Sweet and buttery frosting
- Topped with chopped pecans for a crunchy texture
User Comments:
- "This Texas Sheet Cake is the best I've ever had! It's so moist and flavorful." - Sarah
- "I love the pecan topping on this cake. It adds a perfect crunch to each bite." - John
- "This was a crowd-pleaser at my last party. Everyone loved it!" - Mary
Special Precautions and Tips:
- Make sure to measure the ingredients accurately for best results.
- Do not overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before frosting, as the frosting will melt if the cake is too warm.
- The cake can be stored at room temperature for up to 3 days.
