Texas Sheet Cake Bundt (Print Version)
# Ingredients:
→ Cake
01 -
3 large eggs
02 -
80 ml unsalted butter, melted
03 -
310 ml whole milk
04 -
430 g chocolate cake mix
→ Chocolate Pecan Frosting
05 -
35 g chopped pecans
06 -
310 g powdered sugar
07 -
45 ml whole milk
08 -
15 g unsweetened cocoa powder
09 -
115 g unsalted butter
# Instructions:
01 -
Spray a Bundt pan really well with nonstick spray first. Set your oven to heat up to 175°C, then leave the pan aside till you're ready for it.
02 -
Crack the eggs into a bowl. Add melted butter, cake mix, and milk. Mix everything up nice and smooth with a whisk or hand mixer. Don’t sweat it if you see a couple small lumps.
03 -
Dump the batter into the Bundt pan. Do your best to get it spread out nice and even.
04 -
Slide the pan into the hot oven. Let it bake for about 45 to 50 minutes. Test with a toothpick – you’re looking for just a few sticky crumbs in the middle.
05 -
Let the cake chill in the pan about 10 minutes. Flip it out onto a plate, then make sure it’s totally cool before moving on to frosting.
06 -
Grab a small pan, toss in the butter, cocoa, and milk. Warm everything up over medium heat and keep whisking till it all melts together. Pull it off the stove. Dump in powdered sugar and stir like crazy till it gets glossy and smooth. Drop in the pecans and mix to spread them all around.
07 -
Try to pour the warm frosting all over the cooled cake, letting it drip and cover everywhere. Give it a little time so the frosting firms up before you cut a slice.
08 -
Throw some plastic wrap over the cake and stash it in the fridge. It's good for about four days.
# Notes:
01 -
Wait until your cake is stone-cold before dumping on the frosting, or it might run right off.