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This Chocolate Bundt gives you everything awesome about a Texas Sheet Cake but in a super-impressive Bundt style, drenched in deep chocolate fudge and covered in nutty, rich frosting with plenty of pecans. It’s crazy easy, perfect for parties or a throwback family treat, and always a hit.
My crew asks for this for every birthday and holiday. First time I baked it, I realized you only need a couple tricks to make a boxed mix taste bakery-level.
Dreamy Ingredients
- Powdered sugar: This makes the classic rich glaze. Sift for lump-free smoothness.
- Eggs: Big eggs make your cake rise and get fluffy. Bring them to room temp first for best batter.
- Milk: Use 2 percent or whole for the richest bite. Make sure it’s fresh!
- Pecans: Crunchy and a must for that Texas flavor. Toast them for extra yum if you want.
- Chocolate cake mix: I like chocolate fudge, super bold and chocolatey. Pick one without pudding inside for best texture.
- Butter: Melted real butter equals amazing flavor. Unsalted helps you control the taste.
- Cocoa powder: Puts the chocolate in the glaze. Grab the good stuff if you can.
- Nonstick cooking spray: Spray every bit of that Bundt pan so your cake pops out easy. Baking spray with flour is even better.
Easy Step-by-Step
- Frost the Cake:
- After it’s cooled down, pour the warm frosting over the top so it runs down the sides and sets with a pretty shine.
- Make Chocolate Pecan Frosting:
- Heat butter, cocoa powder, and milk in a little pot, whisking till everything melts together. Off the heat, stir in powdered sugar till it’s glossy, then mix in the chopped pecans.
- Cool and Unmold:
- Let your cake cool in the pan for 10 minutes. It’ll firm up and come out easier. Flip it onto a plate and let it finish cooling.
- Bake the Cake:
- Pop it in a 350-degree oven for 45 to 50 minutes. Use a toothpick in the thickest spot. Some moist crumbs means you’re good!
- Fill the Bundt Pan:
- Get the batter in the greased pan and gently bang it on the counter to get rid of big bubbles. Helps it bake even.
- Mix the Cake Batter:
- Throw cake mix, milk, melted butter, and eggs in a bowl. Mix till smooth and shiny. Go with a mixer on low or just a spoon.
- Prep the Pan:
- Coat your Bundt pan with lots of nonstick spray, hitting every nook so the cake pops out perfect.
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Honestly, my favorite part is how the smell takes over your kitchen as it bakes. Somebody always sneaks a swipe of icing while it’s still hot. Totally brings back memories of family parties where not a crumb was left.
Easy Storage
Put this cake in the fridge wrapped tight with plastic wrap and it’ll last up to four days. Even better, use a sealed container to lock in moisture. The glaze keeps things soft, but if you want to freeze individual slices, wrap each one and they’ll stay perfect for two months.
Swaps You Can Use
No pecans? Use walnuts—or just skip the nuts for pure chocolate. Amp the chocolate with a spoonful of espresso powder in the batter. Almond milk or oat milk works if that’s what you’ve got—but skip fat-free for a better bite.
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Fun Ways To Serve
Cut slices and dig in as is or add ice cream for extra fun. Big event? Pile on fresh whipped cream and more nuts. It’s the best cake to bring on the go for family parties or potlucks.
Legendary Nostalgia
This treat comes from the classic Texas Sheet Cake, a Southern favorite loaded with chocolate and pour-on icing. Making it Bundt-style just kicks up the wow and keeps the middle extra soft. Every bite feels like a hug and tastes like the good old days.
Frequently Asked Questions
- → Can I use a different flavor of cake mix?
Absolutely. Try any chocolate blend, or switch it up with flavors you think will work. Go wild and see what tastes good to you.
- → How should the Bundt pan be prepared?
Cover the entire Bundt pan with nonstick spray so your cake won’t get stuck. That’s the trick for a smooth cake release.
- → Should the cake cool before adding the frosting?
Let your cake become totally cool after you flip it onto a plate. That way, your frosting won’t run off and will stay on top just right.
- → How long does this cake stay fresh?
Wrap it and pop it in the fridge—it’ll taste good for four days easy. The frosting keeps its texture too.
- → Can nuts be omitted from the frosting?
Sure thing! If you’re not into pecans or can’t do nuts, just make the chocolate topping and skip them.
- → Is a mixer necessary for the batter?
If you want, just use a whisk or spoon and stir until it’s mixed. A mixer’s nice, but you don’t really need it.