Ingredients
1
box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix
1
teaspoon ground cinnamon
1/2
cup whole milk
1/2
cup vegetable oil
3
eggs
1
cup canned pumpkin (not pumpkin pie mix)
1
teaspoon vanilla
1/2
cup butter
1/4
cup unsweetened baking cocoa
1/3
cup whole milk
4
cups powdered sugar
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
1/2
cup chopped pecans
Preparation
Heat oven to 350°F. Spray rimmed 13x18-inch half sheet pan with cooking spray.
In large bowl, beat cake ingredients with electric mixer on medium high speed until combined. Pour into pan. Bake 20 to 25 minutes or until edges start to turn brown.
During last 5 minutes of baking, make frosting. In 2-quart saucepan, heat butter, cocoa and milk to boiling, stirring frequently. Remove from heat; add remaining frosting ingredients.
Immediately pour frosting over warm cake, using spatula to spread evenly. Let cake cool to room temperature, about 45 minutes, or refrigerate 20 minutes. Slice and serve.
