Reviewed: Apr. 19, 2013

Absolute favorite! My family loves this. I really enjoy making homemade brownies but couldn't find a recipe that was nit thick and cake like this was perfect and moist!

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Reviewer:

SUSANJSANSOM

Reviewed: Mar. 17, 2013

Great recipe!

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Reviewer:

Shae

Reviewed: Feb. 21, 2013

I didn't have sour cream so I substituted Greek yogurt and 1/2 tsp baking soda. Also the 15x10 jelly roll pan was not big enough I used my largest jelly pan.

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Reviewer:

Belinda

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Reviewed: Feb. 8, 2013

It's such a moist cake, and not too sweet. Sometimes I add nuts, sometimes I don't-just depending on who I'm making it for. What a tried-and-true recipe!

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Reviewer:

Paula T

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Keller, Texas, USA

Reviewed: Jan. 4, 2013

Frosting very yummy, cake was not dense enough as I have had in the past, but ok.

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Reviewer:

Mom

Reviewed: Sep. 8, 2012

The icing was very dry when I added my powdered sugar. I new there wasn't enough liquid between the 1/2 cup butter and 5 tblsp milk. After I added the sugar and nuts it was so dry I could hardly combine it. It turned out like real hard batter. I had to add a little milk a bit at a time until it was more liquidy. Then I kept it on the heat low and after it got hot and liquid again I poured it on the cake and it was fine. It still set up and was just as good.

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Reviewer:

David1

Reviewed: Mar. 27, 2012

It was ok. Certainly easy to make. Not a lot of flavor. Would not make again.

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Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Jan. 25, 2012

Love this cake. I normally hate chocolate cake as it is usually too dry for me. This is the only chocolate cake I like!

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Reviewer:

Anna H.

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Federal Way, Washington, USA

Reviewed: Jan. 10, 2012

My recipe just like this one has buttermilk instead of sour cream. Be sure the hot liquid has cooled down before you add it to eggs. Otherwise your eggs will "cook" before you want them to. Also you can make this in a 13 x 9 pan for a thicker cake. It will take a bit longer to bake. One person mentioned not liking the frosting being too thick and the cake too thin. I let my cake cool for about 30 min. before adding the frosting.

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Reviewer:

SEBC

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Germantown, Tennessee, USA

Reviewed: Dec. 29, 2011

Delish. Just like I remembered it. I did add 1 tsp of cinnamon to the cocoa mixture because I never had chocolate sheet cake without it. Icing is very sweet, but oh so good when you spread it warm onto warm cake.

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