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Snickerdoodle Bundt Cake

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Texas Sheet Cake Cookies are soft, moist chocolate cookies made from a simple cake mix base and topped with a rich, cooked chocolate frosting. They deliver the classic Texas sheet cake flavor in a perfectly portioned handheld treat.

Ingredients

1 box chocolate cake mix

2 eggs, whisked

1/3 cup oil

1/2 cup butter

2 tablespoons cocoa powder

3 tablespoons milk

2 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine chocolate cake mix, whisked eggs, and oil. Mix until fully incorporated. Dough will be thick.
  3. Scoop dough using a medium cookie scoop or heaping tablespoon onto prepared baking sheet, spacing evenly.
  4. Bake for 7–8 minutes. Let cookies cool on the baking sheet for 4–5 minutes before transferring to a wire rack. Repeat with remaining dough.
  5. For the frosting, combine butter, cocoa powder, and milk in a small saucepan over medium heat. Whisk until butter is melted and mixture is smooth.
  6. Remove from heat and whisk in powdered sugar until smooth and lump-free.
  7. Pour warm frosting over cookies and spread evenly. Allow frosting to set before serving.

Notes

  • Sprinkle chopped pecans over frosting before it sets for added crunch.
  • Add mini chocolate chips to the dough for extra chocolate flavor.
  • Use dark cocoa powder for a richer taste.
  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate up to 5 days or freeze up to 2 months.

Nutrition

Find it online: https://recipesbyjanet.com/snickerdoodle-bundt-cake/