Chocolate Sheet Cake with Brown Sugar Frosting

Ingredients

• 1 box duncan hines devil's food cake 
• 1 cup brown sugar packed
• 0.5 cup butter 
• 1.3 cups buttermilk 
• 0.5 cup candied pecans coarsely chopped
• 0.5 cup cashew pieces coarsely chopped
• 0.5 cup chocolate-covered peanuts 
• 3  eggs 
• 0.3 cup milk 
• 2 cups powdered sugar 
• 2 tablespoons cocoa powder unsweetened
• 0.5 cup vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• hand mixer

Directions

1. Heat oven to 350F (325F 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.
3. Pour into pan.
4. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
5. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar.
6. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk; return to boiling.
7. Remove from heat. Cool to lukewarm, about 30 minutes.
8. Gradually stir powdered sugar into brown sugar mixture.
9. 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.
10. Sprinkle evenly with cashews and pecans. Store loosely covered.