Reviewed: Nov. 17, 2009

This cake was a little dry to m, not sure why. I did not use the frosting recipe, I used the Paula Dean choclate frosting recipe and dissolved coffe into warm milk.

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

Reviewer:

fulofgrace

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

don't need that much frosting. converted to 3 cups powdered sugar

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

Reviewer:

mspaze31

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2009

My mom made this for us kids years ago and I loved it then. Maybe its just the difference that comes with age but this time around I thought the frosting was WAY too sweet. Even the texture of it was like biting through solid powdered sugar. Its a shame too, because the cake itself was tasty. I may make the cake again, but I'll use some other frosting recipe next time.

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

Reviewer:

Lovin'Louie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2009

The taste is nice, but not OMG. The chocolate flavor seems a little "thin" - maybe some chocolate chips would help? However, the frosting made a very nice, smooth surface, which was great for piping a design on, and it was devoured at a potluck, so it couldn't have been bad. I did have to start the frosting over though, mine "broke" right as it came to a boil (the oil separated from the solids). The next batch, I heated it slower and didn't let it get to a full boil.

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

Reviewer:

cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2009

I loved this chocolatey delight! I had a Tex-Mex party last night (chili) and this was a great cake choice. I had never made sheet cake before, but followed the recipe exactly, had ALL my ingredients measured and lined out, then went for it. PERFECT!! As reviewers suggested, I sifted everything. If there is anything I do differently it would be to cook the frosting just a hint longer. To avoid having it set up too fast on me, the moment I saw bubbles in the mixture, off it came from the heat and then POURED over the cake. I was afraid it was too runny, but in a few moments it started to thicken. *whew* So maybe remove from heat 30 seconds to a minute after it shows those first few bubbles. My 10x15 sheet pan was the dark non-stick type, so I lowered my oven temp by 25 degrees and grabbed it out after 20 minutes. It was PERFECT. Leftovers today are awesome. Coworkers get to polish it off tomorrow (Monday). Yum. A definite recipe for future chocolatey creations. The 10x15 does make alot (duh?) so will try a smaller size next time. A tiny piece goes a long way.

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

Reviewer:

Laura Jo

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2009

This is my favorite brownies. I make them for birthday cakes for my son at school. They are finger food. A tip would be to start your icing as soon as you put the cake in the oven. enjoy.

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

Reviewer:

janice

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2009

Now the favorite cake of all my family & friends.Well worth the extra trouble & time!

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

Reviewer:

kati

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2009

Okay, but a little more labor intensive than other recipes I've tried. I think using buttermilk makes the batter smoother. Using the sour cream left lumps of flour in this batter. I recommend using the buttermilk, since a liquid is easier to stir in. Sour cream made the batter more like a dough. However, this cake was still moist and had a good flavor.

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

Reviewer:

apriltxn

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Magnolia, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2009

Just what a sheet cake should be like. I was out of all-purpose flour, so I used self-rising flour. If it rises too much you can slice off the middle, risen part. There is no taste difference when you use the sour cream in this recipe. Still just as yummy though!

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

Reviewer:

Cayci_3

Cooking Level: Intermediate

Home Town: Great Bend, Kansas, USA

Living In: Wichita, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2009

Makes alot! I used extra cocoa. I also discovered that I didn't have sour cream so I made some buttermilk made out of milk and vinegar instead.

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

Reviewer:

Junebug's Mom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2009

I made this for our Labor Day picnic. While I'd have to say it is easy to make, it indeed takes longer than 10 minutes. Very rich, so definately a chocolate lovers delight!

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

Reviewer:

Catie10002

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

This was PERFECT! I added an extra tablespoon of cocoa to the batter, and had to add a little more milk to the frosting (it was too thick to spread). Everyone loved it.

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

Reviewer:

exstra

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

Easy to make and always a hit at pot lucks! Will be making this one for years!

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

Reviewer:

Ruthie

Cooking Level: Expert

Home Town: Madison, Indiana, USA

Living In: Fairfield, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2009

I've made this twice and it is truly awesome. I used the 10X 15 jelly-roll pan. I cut the frosting recipe in half because I didn't have that much powdered sugar on hand, and that was a good idea. The thinner layer of frosting was just fine.

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

Reviewer:

OhioKEE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2009

I love this cake...I do add 1/2 to 1 teaspoon of cinnamon ....

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

Reviewer:

rileyshamrock

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2009

Good, but not amazing. I've tried lots of choc. cakes. This one is ok. Good, but didn't want a second piece.

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

Reviewer:

Julie B.

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Evansville, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2009

This is an awesome cake. I made it just like the recipe called and it was perfect!! My boys are already asking for me to make it again.

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

Reviewer:

JKASICK

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

Really really good!!! I upped the recipe to 52 servings so it would fill the half sheet pan I have. I made this for a smallish graduation party of about 20 people and it was almost totally devoured. Even my daughter who says she hates cake loved it and said I could make this any time I want. The only things I did different were to increase the cocoa slightly and I added a teaspoon or 2 of good vanilla. Oh, and I left out the nuts. I am known as the cake lady by a lot of people and this one is definately going in to my aresenal.

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

Reviewer:

lulum

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2009

WOW! This is EXACTLY the cake my auntie used to make when I was little. I am SO glad I found this. Made it in a smaller pan but next time I will BUY the right pan, man is this excellent!!! Thank you SOOO TEXAN MUCH for posting this recipe!!!

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

Reviewer:

~Susakins~

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2009

OMG! Wonderful! However, strangely I was out of sour cream and resorted to AllRecipes substitution list and read that yogurt could be replaced for sour cream. That is what I did and it was still a HUGE hit with my family. They loved this cake. Will make this regularly now.

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

Reviewer:

Angi Yowell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Texas Sheet Cake V

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!