Pecan Fudge Sheet Cake

Yield: 24 slices

Ingredients

• 1 (18.25 ounce) box Duncan Hines Moist Deluxe Devil's Food Cake Mix*
• 1/2 cup butter
• 1/4 cup + 2 tablespoons milk
• 1/4 cup unsweetened cocoa
• 1 pound (3 1/2 to 4 cups) confectioners' sugar
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans

Instructions

1. Heat oven to 350 degrees F. Grease a 15 1/2 x 10 1/2 x 1 inch jellyroll pan.
2. Prepare cake following package directions.
3. Pour batter into pan.
4. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
5. For frosting, combine butter, milk and cocoa in medium saucepan. Stir over low heat until butter is melted.
6. Add confectioners' sugar and vanilla extract, stirring until smooth.
7. Stir in pecans.
8. Pour over warm cake.
9. Cool completely.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

For best results, allow the cake to cool undisturbed until frosting is set, about 4 hours.