- 1
- 120 mins
Ingredients
- 1 box Betty Crocker® SuperMoist® devil’s food cake mix
- 2 tablespoons unsweetened baking cocoa
- 1 1/4 cups buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- 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
Preparation
Step 1
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.