Texas sheet cake

Ingredients:

• 1/4 cup (50 mL) sour cream
• 1 1/4 cups (300 mL) water
• 2 tbsp (25 mL) cocoa
• 2 tbsp (25 mL) vegetable oil
• 3 eggs
• 1 tub Chocolate Frosting
• 3/4 cup (175 mL) chopped pecans

Preparation:

            Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
           In large bowl, beat cake mix, sour cream, water, cocoa, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
          Bake 15 to 20 minutes or until toothpick inserted in centre comes out clean. Cool about 45 minutes.
Remove lid and foil cover from frosting. Microwave frosting in container on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.