Reviewer:

Emily

Reviewed: Mar. 23, 2013

This was an amazing cake recipe! Thanks!

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Reviewer:

Cathy Dougherty

Reviewed: Mar. 6, 2013

I doubled this recipe, and I'm pretty sure that I accidentally used 5 teaspoons of cocoa instead of 5 tablespoons, and I still got tons of compliments on this cake! It was excellent, and the frosting was soooo good, too!

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Reviewer:

caiticaiticaiti

Home Town: Mount Gilead, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Mar. 6, 2013

just tried this recipe and I can not say enough good things about how it turned out. This was the first time I made a cake from scratch and it was easy. I didn't change a thing it was perfect.

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Reviewer:

joe

Cooking Level: Beginning

Living In: Niles, Ohio, USA

Reviewed: Feb. 21, 2013

This cake & frosting combination was delicious and disappeared at my church's Lenten soup supper last night. But, everyone agreed it was the frosting that made the cake. I think the butter/chocolate/water mixture was hotter than specified (what does cool a little bit mean anyway), but using a very slow pour, from about 8 inches above the flour/sugar/egg mixture, the result was fine. Will make this again.

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Reviewer:

The Gunk

Reviewed: Feb. 10, 2013

Follow the recipe, and not the reviews! I made this in a smaller pan after reading reviews and it cooked up over the rim. The idea, as I recall from eating my Texas grandmother's some 40 years ago, it that there should be room in the pan to pour the frosting on, when the cake is still warm and the frosting will kind of melt over the cake in an even layer. The sides contain the frosting. Also, someone said the cake did not taste chocolately enough. I think it is supposed to be a mild chocolate cake enhanced with an intense frosting. I would not skip the nuts, unless you are allergic.

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Reviewer:

bobdog

Reviewed: Jan. 14, 2013

Eating this cake right now! I've been making sheet cake for a lot of years, and this is the third recipe I have tried. They were all good. The thing I like the most is that sheet cake is so easy and can't really be messed up. They always turn out good. And, they are always so moist! Plus, it uses ingredients that I usually always have in the kitchen! I wouldn't say this was the best sheet cake recipe, but it is definitely worth the effort! To the one who said the cake is too thin when using a baking sheet: That's why it is called a "sheet" cake!

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Reviewer:

jennie

Cooking Level: Expert

Reviewed: Jan. 2, 2013

This recipe was very easy to make, but it was saccharine sweet. Much too sweet for my tastes. If you've ever said a dessert wasn't "sweet enough," this is the recipe for you. On a technical note, you may wish to use the Wilton bake-even strips on the side of the sheet pan. Since you're pouring icing over a hot cake, if you have a large dome in the middle, some will get less frosting than others.

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Reviewer:

Sarah

Reviewed: Dec. 4, 2012

This is, hands down, the best chocolate cake I've ever eaten! The decadent chocolate frosting is to die for. It reminds me of hot fudge sauce. I wouldn't change a thing about this recipe! Thank you for sharing. :)

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Reviewer:

bella

Reviewed: Oct. 23, 2012

Delicious chocolate cake. Will definitely make this one again. I did not have the correct size pan, so I just used a regular 9 x 13 cake pan and baked for about 22-24 minutes. Turned out awesome and is an easy crowd pleaser.

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