Texas Sheet Cake VI Recipe - Allrecipes.com
Texas Sheet Cake VI Recipe
  • READY IN 1 hr

Texas Sheet Cake VI

Recipe by  

"This chocolate sheet cake is made with coffee and sour cream. Included is a recipe for frosting which should be spread on the cake while it is still very warm. It is VERY rich. My daughter encouraged me to submit the recipe on-line. Hope you like it as much as we do."

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Ingredients Edit and Save

Original recipe makes 1 - 12x18 inch sheet pan Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.
  2. In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.
  4. To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2003

I thought this cake was awesome. The only problem I had was with the frosting. When I brought it to a boil (the butter, milk and cocoa) it turned gritty and separated so that it looked like an oily, gritty mess. I threw that batch out and tried again, only to have the same thing happen. The third time I tried it, I did not bring the mixture to a boil, I just melted everything down and got it smooth then added the powdered sugar and went on with the rest of the recipe. Other than that, it's a great cake. It was very moist with a nice flavor, it was neat to serve and even transporting it was easy as the frosting didn't stick to the saran wrap once it set. I will definately keep this recipe and use it again.

 
Most Helpful Critical Review
Nov 17, 2007

I think there's a very big palate difference between the states and Israel, for there is not other way to explain why this is rated 5 stars and I thought it was awful. The frosting is gritty and feels artificial, and the cake itself tastes like imitation chocolate cake. Will not make this again.

 

45 Ratings

Jul 21, 2003

I've made this recipe for years, and it's by far, one of my favorites. I use buttermilk in place of the milk. Makes it even richer, and you have no idea that it's buttermilk when you eat it. So don't worry if you don't like buttermilk. Ya can't even tell! I promise it's worth the change!

 
Apr 29, 2003

WOW what an incredible recipe. I thought I had messed it up somehow because it didn't rise, but it was the moistest, had the most wonderful flavor, everyone at work loved it and asks me to make it often. Thank you so much Sister Pemberton

 
Sep 21, 2007

Very good....want it to taste authentic??? Add a tsp of cinnamon to the cake batter...and pan toast the pecans before adding them. Delicioso!!

 
Apr 25, 2006

My Aunt Tinie, a lifelong Okie, passed away a couple years ago, and no one in the family has been able to give me her chocolate sheet cake recipe (though I DID inherit her sewing machine). I remember well going down to visit her and Uncle Homer... She almost always made a cake like this. I remembered hers having a slight tinge of cinnamon, so I added about 3/4 of a teaspoon to the recipe. It tastes almost spot-on. It baked perfectly in my oven and is so rich and moist... I brought a piece to work with me this morning for breakfast! (Last night, while it was still warm, I served it up with a scoop of coffee flavored ice cream.) Delicious! Delicious! Delicious! I couldn't be more pleased. Thanks for submitting this, Sister!

 
Jan 10, 2008

This cake is great. It's not super deep-dark chocolate in flavor, so if thats what you're looking for, this isn't the recipe for you. This is very moist, and almost creamy tasting. I halved it and used an 8x8x2 pan (baked for 25 minutes) and it came out perfect. I didn't have any issues with the icing, as other reviewers had, and I followed the recipe instructions to put the icing on while the cake is still really warm.This is actually better the next day (I think it gets even moister from sitting overnight with the frosting on top).

 
Sep 28, 2007

SO good! I make this in a 9x13 when I'm not feeding a crowd, I just bake a few minutes longer. Texas Sheet Cake was always my favorite cake growing up, and this recipe makes an even better cake than I remember. Thanks!

 

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Nutrition

  • Calories
  • 709 kcal
  • 35%
  • Carbohydrates
  • 96.2 g
  • 31%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 35.8 g
  • 55%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 398 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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