Texas Sheet Cake Bundt Cake

This Texas Sheet Cake Bundt Cake is a rich and decadent twist on the classic Texas sheet cake, transformed into an elegant Bundt shape. The cake is moist and deeply chocolatey, thanks to the chocolate fudge cake mix, milk, butter, and eggs. It’s topped with a smooth, buttery chocolate frosting loaded with chopped pecans that takes this dessert to the next level. Perfect for gatherings or special occasions, this cake is as simple to make as it is impressive to serve.

Ingredients:

For the Cake:

• 1 box (15.25 oz) chocolate cake mix (such as chocolate fudge)
• 1¼ cups milk
• ⅓ cup butter, melted
• 3 eggs

For the Chocolate Pecan Frosting:

• ½ cup butter
• 2 tablespoons cocoa powder
• 3 tablespoons milk
• 2½ cups powdered sugar
• ⅓ cup pecans, chopped

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Instructions:

1. Prepare the Cake:

• Preheat your oven to 350°F (175°C).
• Spray a Bundt pan liberally with nonstick cooking spray, ensuring every crevice is coated for easy removal later. Set aside.
• In a medium mixing bowl, combine the cake mix, milk, melted butter, and eggs. Mix until well combined, either by hand or with a handheld mixer.
• Pour the batter into the prepared Bundt pan, smoothing the top to ensure even baking.
• Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out with only a few crumbs.
• Let the cake cool in the pan for 10 minutes. Then invert the Bundt cake onto a cake plate and allow it to cool completely before frosting.

2. Make the Chocolate Pecan Frosting:

• In a small saucepan over medium heat, combine butter, cocoa powder, and milk. Whisk continuously until the mixture is fully melted and smooth.
• Remove from heat and immediately add the powdered sugar. Whisk until the frosting is smooth and glossy.
• Stir in the chopped pecans, ensuring they are evenly distributed throughout the frosting.

3. Frost the Cake:

• Once the cake is completely cooled, pour the warm chocolate pecan frosting over the top of the Bundt cake. Use a spatula to gently spread the frosting, allowing it to drip down the sides for that signature Texas sheet cake look.
• Let the frosting set before slicing and serving.

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Tips for Success:

• Greasing the Bundt Pan: Make sure to spray the Bundt pan thoroughly, especially in the grooves, to prevent the cake from sticking. You can also dust the pan lightly with flour for extra insurance.
• Cool Before Frosting: Allow the cake to cool completely before adding the frosting. If the cake is too warm, the frosting will melt too quickly and won’t set properly.
• Make It Your Own: For extra crunch, toast the pecans before adding them to the frosting. This adds a nutty depth of flavor that pairs beautifully with the rich chocolate.
• Storage: Keep your Texas Sheet Cake Bundt Cake covered with plastic wrap and refrigerated for up to 4 days. Allow it to come to room temperature before serving for the best texture.

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This Texas Sheet Cake Bundt Cake combines the simplicity of a box mix with the elegance of a Bundt cake and the rich flavor of a homemade chocolate pecan frosting. It’s the perfect dessert for a crowd or a sweet treat to enjoy at home!