Servings: 12 servings servings Prep: 15 min Cook: 30 min

Some people think this absolutely delicious chocolate cake gets its name because it's as big as the state of Texas (relatively speaking, of course). We think it's the perfect no-fail, crowd-pleasing dessert for people of all ages, thanks to Bob's signature flour blend in our Decadent Chocolate Cake Mix. Bonus: you're supposed to frost this cake hot instead of waiting for it to cool, making it a convenient time saver when you need treats in a hurry!

Servings

12 servings

Prep time

15 minutes

Cook time

30 minutes

Passive time

n/a

Ingredients

3 Eggs
½ cup Water
⅓ cup full-fat sour cream
⅓ cup Oil
1 package Decadent Chocolate Cake Mix
⅓ cup Unsalted Butter
3 Tbsp Cocoa Powder
3 Tbsp Whole Milk
2 cups Powdered Sugar, sifted
1 tsp Vanilla Extract
⅓ cup Pecans or Walnuts, chopped

Instructions

Preheat oven to 350°F. Grease a 9 x 13-inch pan. In a large mixing bowl whisk together eggs, water, sour cream and oil until well combined.
Add the cake mix and stir until batter comes together. Transfer batter to prepared pan and bake until the top bounces back to touch, about 25 minutes. When there is 10 minutes left on the timer, prepare the frosting.
To a saucepan over medium-low heat add butter, cocoa powder and milk. Bring to a simmer and remove from heat. Whisk in powdered sugar and vanilla until fully incorporated. Stir in nuts.
Pour mixture over the hot cake. Using an offset spatula, evenly spread to ensure everything is covered. Let cool completely before slicing and serving.