Texas Sheet Cake Bundt (Print Version)
# Ingredients:
→ Cake
01 -
3 big eggs
02 -
80 ml melted unsalted butter
03 -
310 ml full-fat milk
04 -
430 g chocolate mix for cake
→ Chocolate Pecan Frosting
05 -
35 g chopped pecans
06 -
310 g icing sugar
07 -
45 ml regular milk
08 -
15 g natural cocoa powder
09 -
115 g unsalted butter
# Instructions:
01 -
After sitting in the pan for 10 minutes, tip the cake gently onto a serving plate. Let it finish cooling uncovered before you go near the frosting.
02 -
Fire up your oven to 175°C. Spray a Bundt pan really well with nonstick stuff and set it aside somewhere close.
03 -
Drizzle the chocolate pecan mix over your cooled cake. Give it a bit for the topping to set up before anyone grabs a slice.
04 -
Dump eggs, melted butter, chocolate mix, and milk into your bowl. Whisk with a mixer or just a sturdy hand until you get a lump-free batter.
05 -
Stick your pan in the hot oven and bake for 45 to 50 minutes. Jiggle a toothpick in the center—if it comes out with some sticky crumbs, you're golden.
06 -
Scrape every last drop of batter into the pan you greased. Try to even it out a bit with your spatula.
07 -
Melt butter, cocoa, and milk together over medium heat in a small pot, stirring until it's all smooth. Take off the heat. Dump in powdered sugar, whisk until glossy, then fold in pecans so they're everywhere.
08 -
Loosely wrap with plastic and chill it in the fridge for up to 4 days. That keeps it nice and moist.
# Notes:
01 -
Make sure the cake's totally cool before you frost—otherwise the top's gonna melt right off.