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Cakes

Pecan Fudge Sheetcake

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Bake your Pecan Fudge Sheetcake on a long and wide pan for an elegantly slender look. Drizzle with a cocoa and pecan glaze while the Duncan Hines Butter Recipe Fudge Cake is still warm for a clever effect.

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: Makes 20 servings.
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • Cake:
  • 1 package Classic Butter Recipe Fudge Cake Mix
  • Frosting:
  • ½ cup butter or margarine
  • ¼ cup plus 2 tbsp. milk
  • 1 (3½ to 4 cups) lb confectioner's sugar
  • ¼ cup unsweetened cocoa
  • 1 tsp. vanilla extract
  • ¾ cup chopped pecans

Baking Instructions

  1. Preheat oven to 350ºF. Grease 15½"x 10½" pan.
  2. Prepare cake according to package directions. Pour into pan.
  3. Bake at 350ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean.
  4. To prepare frosting, place butter, milk and cocoa in medium saucepan. Stir over low heat until butter is melted. Add confectioners' sugar and vanilla extract, stirring until smooth. Stir in pecans. Pour over warm cake. Cool completely.

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Tips

Low-Fat Substitution

Low-Fat Substitution

In recipes, replace your oil with applesauce.


Thoroughly Cooling Cakes

Thoroughly Cooling Cakes

Before you remove your cake from the pan you should cool it for 15 minutes, or as the recipe recommends. Then transfer it to a wire rack to cool completely before frosting.





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