Texas Sheet Cake VI Recipe

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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.

—Niki

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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.

—Gal Benron

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44 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!

—Shannon D

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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

—J33PGRL

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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!!

—ALOTTAKIDDOS

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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!

—Michael Carmody

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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).

—MLALAK

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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!

—HaroldsGirl

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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.

Nutritional Information

Texas Sheet Cake VI

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 709
Calories from Fat: 323

% Daily Value *
Total Fat 35.8g 55 %
Saturated Fat 18.5g 93 %
Cholesterol 123mg 41 %
Sodium 398mg 16 %
Potassium 210mg 6 %
Total Carbohydrates 96.2g 31 %
Dietary Fiber 3.1g 12 %
Protein 6.6g 13 %
Sugars 75.3g
Vitamin A 18 %
Vitamin C < 1 %
Calcium 8 %
Iron 21 %
Thiamin 25 %
Niacin 22 %
Vitamin B6 4 %
Magnesium 16 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.