Texas Sheet Cake Bundt Cake (Print Version)
# Ingredients:
→ Cake
01 -
430 g chocolate cake mix
02 -
310 ml whole milk
03 -
80 ml unsalted butter, melted
04 -
3 large eggs
→ Chocolate Pecan Frosting
05 -
115 g unsalted butter
06 -
15 g unsweetened cocoa powder
07 -
45 ml whole milk
08 -
310 g powdered sugar
09 -
35 g pecans, chopped
# Instructions:
01 -
Preheat oven to 175°C. Generously coat a Bundt pan with nonstick spray and set aside.
02 -
Combine chocolate cake mix, whole milk, melted butter, and eggs in a medium bowl. Blend thoroughly by hand or with an electric mixer until smooth.
03 -
Pour the mixed batter evenly into the prepared Bundt pan.
04 -
Place the pan in the preheated oven and bake for 45–50 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs.
05 -
Allow the cake to cool in the pan for 10 minutes. Invert onto a cake plate and cool thoroughly before frosting.
06 -
In a small saucepan over medium heat, whisk together butter, cocoa powder, and milk until fully melted and combined. Remove from heat and add powdered sugar, whisking until smooth. Stir in chopped pecans until well distributed.
07 -
Pour the chocolate pecan frosting evenly over the cooled Bundt cake. Allow the frosting to set before serving.
08 -
Cover with plastic wrap and refrigerate for up to 4 days.
# Notes:
01 -
Ensure cake is completely cool before adding frosting to prevent melting.