For the Texas Chocolate Frosting
- ½ cup unsalted butter
- 3 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Optional
- 1 cup chopped pecans
- 1 cup chopped walnuts
Equipment Needed
- 10- to 12-cup Bundt pan
- Mixing bowls
- Saucepan
- Whisk
- Cooling rack
Step-by-Step Instructions
Step 1: Prepare the Bundt Pan
Preheat your oven to 350°F (175°C).
Grease a Bundt pan thoroughly with butter or baking spray.
Lightly dust with flour, making sure every crevice is coated.
This helps ensure the cake releases perfectly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl combine:
- Flour
- Sugar
- Baking soda
- Salt
Whisk together and set aside.
Step 3: Prepare the Chocolate Mixture
In a saucepan over medium heat combine:
- Butter
- Cocoa powder
- Water or coffee
Bring to a gentle simmer while stirring.
Once smooth, remove from heat.
Step 4: Combine Wet and Dry Ingredients
Pour the hot chocolate mixture over the flour mixture.
Stir until combined.
Add:
- Buttermilk
- Eggs
- Vanilla extract
Whisk until smooth.
Do not overmix.
Step 5: Bake
Pour batter into the prepared Bundt pan.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Every oven is different, so begin checking around the 40-minute mark.
Step 6: Cool the Cake
Allow the cake to cool in the pan for 15 minutes.
Carefully invert onto a cooling rack.
Let cool completely before frosting.
Making the Chocolate Frosting
Step 1 :
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