Texas Sheet Cake Bundt Cake
A delightful chocolate cake with pecans and a rich frosting, perfect for any occasion.
Equipment
- Bundt Pan Spray generously with nonstick cooking spray.
Ingredients
Main Ingredients
- 1 box chocolate cake mix (13.25 ounces)
- 1.25 cups milk
- 0.33 cups butter (melted)
- 3 large eggs
- 0.5 cups butter (for frosting)
- 2 tablespoons cocoa powder
- 3 tablespoons milk (for frosting)
- 2.5 cups powdered sugar
- 0.33 cups pecans (chopped)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the chocolate cake mix, milk, melted butter, and eggs. Mix well by hand or with a hand-held mixer until fully combined.
- Generously spray a Bundt pan with nonstick cooking spray. Pour the cake batter into the prepared pan, ensuring it’s evenly distributed.
- Bake in the preheated oven for 35-40 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few crumbs but no raw batter.
- Once baked, cool the cake in the pan for 10 minutes. Carefully invert the cake onto a plate and let it cool completely.
- For the frosting, combine ½ cup butter, cocoa powder, and 3 tablespoons of milk in a small saucepan over medium heat. Whisk until melted and smooth.
- Remove the saucepan from heat and add the powdered sugar. Whisk until the frosting is smooth. Stir in the chopped pecans for that delightful crunch.
- Pour the warm frosting over the cooled Bundt cake, allowing it to drizzle down the sides.
- Let the frosting set before serving. Store any leftovers covered with plastic wrap in the refrigerator for up to 4 days.
Notes
For a fun twist, try adding chocolate chips to the cake batter for extra chocolatey goodness! If you prefer, you can substitute walnuts for pecans in the frosting.