Reviewed: Oct. 29, 2009

I have been making this for years and it is well received. I have a few hints for the icing: Sifting the confectioners sugar will cut down on the stirring time. Using a whisk for the icing will assist in making a smoother icing without the lumps of sugar. Lastly, I like to add 7 Tablespoons of milk. It makes the icing easier to spread. Otherwise I have found it starts to harden before I have spread it over the entire cake.

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MARY DOMAZ

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Reviewed: Oct. 10, 2009

I will have to say, this is by far, the easiest cake to make. In a previous review, they said the cake was "crumbly." I can't even imagine what they did wrong. It's a no brainer to make. My mother made this all the time for a crowd, and it turned out perfect everytime! Delicious taste with the right amount of frosting. Excellent submission and I would highly recommend this cake to anyone.

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Trish M.

Cooking Level: Expert

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Reviewed: Sep. 9, 2009

Many good reviews.. but no one has mentioned one of the most endearing attributes of this recipe. You can make this cake from scratch, and start it at two.. and it will be frosted by three. to me the quick build of this recipe is one BIG thing in it's favor.. It's really sweet too, but you can cut the sugar by some amount, maybe even half... it's still tasty. I love to make this.. but it takes a village to eat it. AnneA

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Anne A

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Reviewed: Sep. 2, 2009

Yummy! My family loves this cake. I didn't have all the ingredients so I halved the recipe. I added some heavy cream, oil, brown sugar (I didn't have sour cream), and vanilla. It is moist and yummy!!!

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MSNORMAL

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2009

This cake is soooo easy and my mother used to make this cake when we were kids but when she passed away, we couldn't find the recipe, but thanks to Allrecipes I found a perfect match. After reading other reviews I thought I could add some little hints to make this cake a little less crumbly. I followed the recipe to the T, except I add a large box of instant chocolate pudding along with the flour. This keeps the cake moist for days!! When the frosting is hot and the cake is hot, frost the cake and spread over the cake then, Don't wait for cake and frosting to cool. The hot cake and hot frosting traps in the moisture!! Cake will be moist for days!! Thanks to Chantal for originally posting this recipe! You made this Texas Sheet cake lover very happy!!

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Shannon

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Reviewed: Apr. 15, 2009

I usually dont consider myself a very good baker, but this was the best cake I have ever made in my life! I followed the recipe to a T except used pecans instead of walnuts. Everyone loved it and begged for seconds! Will be making this one again.

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ALLIE101

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Reviewed: Jan. 29, 2009

this texas sheet cake is wonderful!

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kbax90

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Reviewed: Jan. 16, 2009

Delicious, soft and very moist. Coincidentally, my mother had alsmost exactly the same recipe. She only made it a few times when I was younger and I hadn't had this in years. The only difference is that hers excluded the nuts and was baked at 400 degrees a little shorter. I will definitely make this again!

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Erin

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Reviewed: Jan. 15, 2009

this recipe is excellent, the only thing I change is I use 1 cup of cold coffee for the 1 cup of water.

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AFGRANDMA

Cooking Level: Expert

Living In: Galesburg, Illinois, USA

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Reviewed: Dec. 17, 2008

This is a "wow" factor chocolate cake, and since my husband is a chocoholic I know something about chocolate cakes! I make a lot of them! I did add a little extra milk as I was mixing up the icing, but no big deal. That happens a lot with this kind of icing...next time 5 T may be just the right amount! The icing has a rich and very smooth consistency and it looks beautiful. It would be a great icing for a layer cake, not to mention it has a very smooth chocolately taste as well. The cake is moist (didn't over mix it) and the flavor is really good. 5 stars for sure.

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rhonda

Cooking Level: Expert

Living In: Bella Vista, Arkansas, USA

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Reviewed: Aug. 21, 2008

Wonderful! A woman I used to work with brought this in for pot lucks and got me hooked. I lost the recipe and she doesn't work with me anymore, I was so glad to find it here! I am not a fan of chocolate box cake but this cake is divine. Moist, full of frosting, nice light cocoa flavor - a winner!

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RUBENETTE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 16, 2008

Good, but icing is very sweet. Next time I will cut back on the sugar.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: May 2, 2008

I forgot to put in the second stick of butter and this recipe still turned out. It is fool proof! Very easy and I got nothing but compliments from everyone

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Parisko87

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Reviewed: Apr. 25, 2008

This is a wonderful, chocolaty dessert. I made this a lot when I was a kid and recently remembered how good it is. I use sour milk instead of sour cream in my recipe.

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KYcooky

Cooking Level: Expert

Home Town: Millersburg, Ohio, USA

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Reviewed: Mar. 12, 2008

I am a teacher and bring food into my classes on occasion. My students love this cake. They keep asking when I'm going to make another. It's simple and delicious!

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AKASHA14

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2008

A yummy favorite!

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~chele

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Feb. 15, 2008

This recipe My Mom has used for years and is always requested when she goes to family and friend gatherings. The only difference is she adds 6 T Milk and only 1/2 cup of nuts. This is a wonderful recipe and will be always remembered as "My Mom's Texas Sheet Cake" by me. Thanks for sharing the recipe!

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Nov. 27, 2007

YUM! The only change I made was to cut this recipe by 1/3. I only had a 9X13 inch pan and not a jelly roll pan. This is a fantastic recipe. It is very easy to make, very chocolaty and moist. I will definitely make this again .

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allyson

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 22, 2007

I have made this about 5 times now and we love it as well as all the neighbors at our Labor day party. I love this recipe because I have all the ingredients on hand. Who stocks their fridge with buttermilk? Not me, but we usually have sour cream! The icing is very thin and can run over the sides of the pan, so I now do it over my sink so the excess runs into the sink. It's a keeper!

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Anna S

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2007

This has been a family favorite since I was a little girl. We love it so much! I like to sprinkle the chopped walnuts on top, after icing the cake. I usually leave half the cake without walnuts, to please the kids, and pile on loads on the "grown up" side!

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ruthietoothie9

Cooking Level: Expert

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