Reviewed: Apr. 5, 2012

Good and simple cake, but not great. Might make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Nov. 28, 2011

Very Good! I used 1 cup coffee and think that next time I would only use a rounded tsp. of espresso powder instead. It had a bit too much coffee flavor (almost a mocha taste). Loved the cinnamon and will keep that in. Good for a family dessert, picnic or casual party

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Hobbycook

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Tarpon Springs, Florida, USA

Reviewed: Aug. 22, 2011

My mother always made this exact cake when we were kids and now my kids love it. I added the 1/2c flour like many people have suggested but I have to say I won't do that again - it made mine almost a little dry. This recipe is a winner!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LBOWDEN

Reviewed: Mar. 31, 2011

I recently made this for 200 without ever trying the recipe before being put on the spot. It filled 4 full sheet pans. Every piece was perfect. What a wonderful recipe! Everyone loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rhonda

Reviewed: Apr. 10, 2010

Following the recommendations of previous reviewers of this recipe, I added 1/2 cup flour and reduced the cinnamon to 1/2 teaspoon. I also baked it in a jelly roll pan (Pampered C. bar pan) and used buttermilk in the frosting recipe and elimintated the pecans. It really turned out great. Possibly could use more chocolate flavor. I might try adding an additional ounce of chocolate to the cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MRSBUNCE

Reviewed: Feb. 20, 2010

The main reason I chose this cake over the other Texas cakes on this site is because this is the only one that uses unsweetened chocolate instead of cocoa powder. I was hoping for a more intense chocolate cake that way. But as a serious chocoholic, this still wasn't enough chocolate for me. Plenty sweet though. The cake is nice and moist. I did increase the chocolate to 2 1/2 squares and the flour by another 1/2 cup. Very glad I reduced to the cinnamon to 1/4 teaspoon. Mine took about 35 minutes to cook. I don't recommend starting the frosting until the cake is just out of the oven. I started mine at 25 minutes after the cake started cooking and then the cake took another ten minutes to cook. I was in a total panic that the frosting would firm up on me while waiting for the cake to finish. It was a little firm to work with and not the best looking but I have eaten Texas sheet cake before and know it is the frosting that makes the cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Sep. 26, 2009

I had never heard of Texas sheet cake until I tried this recipe. It's great! I made it exactly as given and like it so much this way, I wouldn't take a chance on trying some of the changes other reviewers have suggested. It is "demanded" for all of our church pot lucks!.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nikki

Cooking Level: Intermediate

Home Town: Chevy Chase, Maryland, USA

Living In: Sevierville, Tennessee, USA

Reviewed: May 7, 2009

This recipe will make a good cake. Some adjustments are needed. If made in a jelly roll pan, I would double the frosting recipe. Ii sets up quickly, and it will not spread easily. Also there is just not enough! The texture of the cake is soft like a layer cake. I added extra cocoa powder (1 Tablespoon to the batter and the frosting unless your are doubling the icing). This is good, but there are better ones. I would make this again, if I could not find one of those that I know exist!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Janny

Reviewed: Mar. 29, 2009

Great cake!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mjktcook

Reviewed: Nov. 22, 2008

O.K. I admit, I'm from Texas and grew up with this cake at all our birthday parties. However, even with minor modifications-depending on where I was cooking-this is an easy, fail-safe cake. My favorite version includes the 1t of Cinnamon (I had someone tell me it reminded them of their grandmother's coke-cola cake), I substitute oil for shortening and use 4+T of very good cocoa instead of the chocolate squares. Depending on my whim I add toasted pecans or substitue 1/2C coffee for 1/2C water. My icing recipe is different than this one and I never make a full icing recipe. (I always leave it in the pan-so it would be too much!) Even the original family cookbook I use for this recipe lists many modifications. I love a basic recipe, like this, that is so easy to change yet always tastes great.

Was this review helpful? [ YES ]
0 users found this review helpful