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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Reviewed: Jul. 5, 2007

This was just okay. The frosting was great but the cake was bland.

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LNINMAN

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Reviewed: Jun. 5, 2007

EXCELLENT! Followed the recipe to a "T" except the walnuts! Just delightful!!

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HappyHousewife

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Western, New York, USA

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Reviewed: Nov. 2, 2006

I gave it a 3 stars. Its a good cake. Followed the recipe to "T" but ommitted the nuts.

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kelliegirl21

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Reviewed: Aug. 13, 2006

Just the best and so easy. Get raves everytime.

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CANELSON

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: May 20, 2006

Very good and very easy!

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DIANA93

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Reviewed: Feb. 20, 2006

I make a Texas Sheet Cake simuilar to this which is a excellent cake the only thing I do to it is mix 1 cup of creamy peanut butter with 1 tablespoon of oil and spread on cake while still hot ,then let cool and spread with icing

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Donnadeety

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Reviewed: Jan. 23, 2006

Excellent taste and texture. For those of you that are ending up with crumbly cake, you are over mixing the batter. Mix it just enought to get it all blended.

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MRSPELL

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Reviewed: Jan. 13, 2006

Have the made the same thing for many years...people love it. Some differences though, I do not use walnuts in the batter for one and bake it at 350 degrees on 11x17 cookie sheet. In the icing I use cream or half & half. Bring the icing to a gentle boils, adding the powdered sugar at the very end just before frosting the cake (which should still be warm).

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SOCALTED

Cooking Level: Expert

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Reviewed: Dec. 29, 2005

This is such an easy cake to make and it's always a hit at the office.

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AREKAYELL

Cooking Level: Expert

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Reviewed: Dec. 12, 2005

This is a great no fail cake that can be prepared and in the oven very quickly. I always get requests for the recipe, to bring more cake or both.

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Michelle B

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Reviewed: Nov. 21, 2005

This was delicious, especially the frosting. The only substitution I made was light sour cream in place of the real thing. I thought the cake was soft and had good flavor, but it was "crumbly" and difficult to serve in one piece.

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HILARYELY

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Reviewed: Sep. 1, 2005

This is a perfect sheet cake recipe, my grandma makes it all the time. Just make sure you use the right size pan. The frosting does set up nicely (even without nuts). Just make sure it's cooled completely before covering. Thanks so much.

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CDPEFFER

Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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Reviewed: Aug. 21, 2005

I just made this for a picnic and it was so easy and quick to make. Love the fudge icing. I did make a few changes- I added 1 tsp. of cinnamon and 1 tsp. vanilla to the batter. We like pecans, so I used those instead of walnuts.

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nanajan5

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Reviewed: Feb. 22, 2005

This turned out perfect!! So much better than my old sheet cake recipe!!

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WELDNGIRL

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Reviewed: Jan. 23, 2005

Sexygirl2003 (Crystal Oldham)

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SEXYBOBO2006

Cooking Level: Intermediate

Living In: Red Oak, Texas, USA

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Reviewed: Jan. 16, 2005

Very good!

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SASS411

Cooking Level: Intermediate

Home Town: Elk City, Oklahoma, USA

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Reviewed: Nov. 4, 2004

I halved the recipe and cooked it in a 9 x 9 inch pan. I also added a bit more sour cream. It turned out yummy! If you want authenticity, I'd stick with the original recipe and pan size. Mine rose higher than traditional sheet cake.

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HAWNTER

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Reviewed: Jul. 31, 2004

Oh man, this stuff is fantastic!!!

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PMARKO

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2004

Just like I remembered.... my favorite choc cake ever, I had lost my recipe!! Everything a choc cake should be... thin but rich cake and fudgey just right frosting. Mmmmm.....

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