Reviewed: Apr. 17, 2013

I've also used this recipe for many years. I use buttermilk for the frosting and for a deeper chocolate flavor use the Hersey's Dark chocolate cocoa. I use pecans for the nuts and place them on top of the frosting.

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Reviewer:

Bgoat

Cooking Level: Intermediate

Reviewed: Oct. 16, 2012

Exactly like grandma made, I always requested them as those "fluffy brownies covered in yummy frosting"

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Reviewer:

id3253

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

Reviewed: Aug. 8, 2012

Turned out just like I had hoped and how the other reviews stated. Was exactly what I was looking for in a traditional Texas Sheet Cake. Thanks!

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Reviewer:

JENBELLZ

Reviewed: Aug. 2, 2012

Just the recipe I was looking for. Love this cake; great crowd pleaser; easy to make.

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Reviewer:

Rhonda Braudis

Living In: Azle, Texas, USA

Reviewed: May 30, 2012

I have been making this for years, but my recipe only uses 1 stick of butter and it turns out great. Great cake!

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Reviewer:

tacljones

Reviewed: Mar. 30, 2012

It was OK, better than version I, however due to some glaring flaws in the recipe I only gave it 2 stars. The oven temp was off; you need only bake at 375; also the ingredient list calls for 1 1/2 tsp of vanilla but only 1 tsp is used. Also dumping the hot ingredients all into a pile of dry ingredients makes one large mess with difficult to remove lumps. Frosting a hot cake with hot frosting is another disaster in the making. Sorry, moving on to version III next and hope it will be better!

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Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Nov. 24, 2011

Great Recipe!!! Oven Temperature needs to be 325 degrees for 20 to 25 minutes instead drying it out at 400 degrees. (My original recipes came from Southern Living and the temp was 325.) I always add at least 1 cup of chopped pecans to the frosting.

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Reviewer:

caseyhog

Reviewed: Aug. 25, 2011

Have made this cake for years, only my recipe has 1Tbl. of cinnamon to the cake batter. It is great....

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Reviewer:

DEERING7379

Cooking Level: Expert

Home Town: Greenbrier, Tennessee, USA

Reviewed: Aug. 18, 2011

yummy

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Reviewer:

kelly28

Cooking Level: Expert

Reviewed: Mar. 30, 2011

I was in need of something sweet and searched and search for a easy and quick cake. Boy am I glad I found this recipe!! This cake is so moist!! I didn't have a sheet pan so I just used a 13x9 pan. I cooked it a little longer about 10-15 minutes(until a toothpick came out almost clean). I had like a 1/4 cup of chocolate chips in the pantry so I threw them in. OMG I TOTALLY LOVED THIS CAKE!! I Will definitely make it again.

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