Description
Texas Tornado Cake is a deliciously moist and flavorful cake that combines the richness of chocolate with the sweetness of pecans and coconut, topped with a creamy frosting.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup powdered sugar
- 1/2 cup butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined.
- Fold in the shredded coconut and chopped pecans.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting by beating together the powdered sugar, softened butter, milk, and vanilla extract until smooth.
- Once the cake is done, let it cool completely before frosting.
- Spread the frosting evenly over the cooled cake and garnish with additional coconut and pecans if desired.
Notes
- For a richer flavor, you can use buttermilk instead of regular milk in the frosting.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Feel free to add chocolate chips for an extra chocolatey taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Texas Tornado Cake, chocolate cake, pecan cake, coconut cake, dessert recipe