Recipe by Diane
"Rich, moist, easy chocolate cake to feed a crowd. Small serving is more than enough. Great for community dinners or large get togethers of any sort."
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unsweetened cocoa powder
1 1/2 teaspoons
First, this cake is SUPPOSED to be super thin. Hence, Texas SHEET Cake. Like the reviewer below said, use the large jellyroll size pan (15"x10") not a 9x13 or 8x8...it just won't work.
Very very moist and rich. I lost my original recipe about a year ago and have been searching to find one that will work. This one is almost there, but I do add a bit more cocoa. It just didn't have enough chocolate flavor. Otherwise, this recipe is just awesome!
Be sure to pour the icing over the cake right out of the oven. It soaks in and makes a beautiful thin smooth icing on top. ALSO, IF YOU COVER THIS WITH FOIL OR SARANWRAP...be sure to use toothpicks or something to prop up the foil, otherwise it will stick to the icing and you'll have a huge mess. Lesson learned the hard way! :-)
This was very simple to make and turned out quite moist, but I wish it would have had a deeper chocolate flavor (the cake itself). Frosting was good; I didn't realize that I was low on powdered sugar and only used about 3 cups instead of 4 which made it plenty sweet enough. I also added some walnuts to the frosting because that is the way I've always had it.
This is the exact same recipe my mother makes....this is easy and quick. Be sure to use a jelly roll pan or the Pampered C.'s bar pan. You can substitue a 1/2 tsp vinegar or lemon juice with milk for the buttermilk. That is how I always make this recipe and I make it about 10 times a year. This is great for a potluck or small group dessert. Feeds a lot of people. Thanks for sharing.
This is THE Texas sheet cake recipe! Exactly the same as the one I got from my Mom. It always turns out so moist and delicious. (And yes, sweet!). The recipe doesn't mention pan size that I can see... be sure and use the large jellyroll size pan (15"x10") not a 9x13 or it won't cook right. It comes out to be quite a thin cake, it is so sweet you don't want a big thick piece! If you've never made a Texas sheet cake before, you will doubt the odd preparation method and probably be concerned that there is no possibility that it will turn out when you see the runny batter, but don't worry!!
UPDATE: I changed the 1/2 cup shortening for 1/2 cup vegetable oil. Much better now.
This is my hubby's favorite cake. He is from Nebraska and they call it a "Tommy Cake". I couldn't find his Mom's "Tommy Cake" recipe, so I looked until, I found one very similar to her's. He said it was just like the one he remembered as a child. We served it at a Christmas dinner this year and it was a big hit.
I've made many chocolate cakes and this is a good one but not my personal favorite. A little too dense and flour tasting but lots of chocolate flavor though!
When you flour the pan add a sprinkle of cocoa powder too. It looks better than the white bottom which can occur with flour and has the same non stick results as the flour.
This icing is really what makes this cake. I did add an additional tablespoon of cocoa to the cake mix for a more chocolate flavor. Make sure to sift your ingredients so you don't get any "white" specs in your cake or icing. Although this cake is good at room temperature, it's even better refrigerated overnight and served cold.
Excellent flavor, I really like this cake. The icing is great, I added 1 cup walnuts and 1 tsp vanilla in it. I also used one extra Tbsp of cocoa powder in the cake. Next time I'll add a little salt and cinnamon as some of the other recipes include.
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Sheet Cake II
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 362
** Calories from Fat: 139
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