If you’re a fan of Texas sheet cake, then you’ll love a Texas Bundt cake. This cake has all the yummy chocolaty goodness of a sheet cake combined with the classier presentation of a Bundt cake. Another plus for this cake is that the recipe starts with a chocolate fudge cake mix. I made two of these over the Thanksgiving holiday and every crumb was eaten.
Texas Bundt Cake
1 box (15.25 oz.) chocolate cake mix
1 1/4 cups milk
1/3 cup butter, melted
3 eggs
Preheat oven to 350 degrees F. Prepare a Bundt pan with nonstick baking spray. In a large bowl, combine dry cake mix, milk, and melted butter. Stir together by hand or use an electric mixer just until ingredients are combined. Add eggs and beat for about 2 minutes. Pour batter into prepared Bundt pan. Bake for about 45 – 50 minutes, or until cake is done. Cool in pan for 10 minutes, then remove from pan by inverting onto a cake plate. Allow to cool.
Texas Bundt Cake Frosting
1/2 cup butter
2 tablespoons cocoa powder
3 tablespoons milk
2 1/2 cups powdered sugar
1/2 cup chopped pecans
In a small saucepan, combine butter, cocoa powder, and milk. Cook and whisk over medium heat until butter has melted and ingredients are combined. Remove from heat and whisk in powdered sugar until smooth. Stir in pecans. Pour frosting over cooled cake.
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