Texas Sheet Cake Bundt Cake Recipe
Everything you love about a traditional Texas Sheet Cake made with a cake mix and served in a Bundt pan. This Texas Sheet Cake Bundt Cake is awesome x10!
Servings: 1 bundt cake
Ingredients
Cake
- 1-15.25 oz. box chocolate cake mix {I used chocolate fudge}
- 1 1/4 cups milk
- 1/3 cup butter {melted}
- 3 eggs
Chocolate Pecan Frosting
- 1/2 cup butter
- 2 tbsp cocoa powder
- 3 tbsp milk
- 2 1/2 cups powdered sugar
- 1/3 cup pecans {chopped}
Instructions
Cake
- Preheat oven to 350 degrees.
- Spray Bundt pan liberally with nonstick cooking spray. Set aside.
- To prepare cake batter: Combine cake mix, milk, melted butter and eggs to medium bowl and stir either by hand or with hand held mixer until well combined. Pour prepared batter into greased Bundt pan.
- Bake in preheated oven for 45-50 minutes or until toothpick inserted in center comes out with only a few crumbs. Cool in pan for 10 minutes and then invert onto cake plate and cool completely.
Chocolate Pecan Frosting
- Combine the first 3 frosting ingredients in a small saucepan over medium heat and whisk until the mixture has melted. Remove from heat, add powdered sugar and whisk until smooth. Add chopped pecans and stir until completely incorporated.
- Pour frosting over cooled Bundt cake.
- Let frosting set and serve. Keep your Texas Sheet Cake Bundt Cake covered with plastic wrap and refrigerated for up to 4 days.