Reviewed: Mar. 15, 2009

This was very good, and I received lots of compliments on it. I was looking for a little more of the coffee/mocha taste, so I think next time I will use much STRONGER coffee (I used just plain brewed regular for drinking). I didn't work fast enough with the frosting and it started to set up a little before I got it spread good (kinda tore up the cake a little too)... so next time I think I will stir in the conf sugar right on the stove top and use a hand held mixer in the pan (I used my stand mixer this time, probably got too cool). I think I may add a little instant coffee to the frosting too? maybe? not sure... Over all a good recipe!! Thanks for sharing!

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Bev511

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

My friends frequently ask for this cake. They call it my "crack" cake because they say it is so addicting. Hazelnut or French Vanilla coffee work really well and give the cake a very nice flavor and the sour cream gives it a nice, moist texture.

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TAYRIVES

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Reviewed: Jun. 5, 2008

This is yummy! I have made Texas sheet cake in the past but a different recipe. I think the coffee brings out the chocolate taste and it is fabulous!

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Queen Carlsbad

Cooking Level: Expert

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Reviewed: May 3, 2008

This recipe is good. I could taste the coffee and did not feel it belonged. I also tried the reviewer's suggestion of cinnamon, maybe 1/2 tsp. would be better than 1 tsp. Over all, people liked it.

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Kinflightinoh

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Reviewed: Apr. 5, 2008

This was good but, only 4 stars good. Thanks.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Feb. 17, 2008

Fantastic recipe! I've made Texas Sheet Cake for years, but decided last night to try out this recipe - I'm throwing out my old one! Everyone at the church dinner raved about this. Thank you!

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ADREEDER

Cooking Level: Expert

Home Town: Belpre, Ohio, USA

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Reviewed: Jan. 27, 2008

I like this but it's not like the one I had when I went to Texas. Soooo it get's a 4. It's good but didn't knock it out of the ball park... Thanks for sharing your receipe....

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TRISHALEA

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Reviewed: Jan. 27, 2008

Wonderful! The only thing I was nervous about was, I had a 12x17 pan. It worked fine. My girlfriend had always talked about making a Texas Sheet Cake. I looked up the recipe. She asked me if I wanted her's, I declined the offer and made this recipe, instead. Wow. That's the only word that comes to mind.

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Amaseraph

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Reviewed: Jan. 26, 2008

My cake turn out very good and moist. This is one of the best cakes I've made and my kids loved it. If your cake don't turn out moist you didn't follow the directions. Keeper in my box.

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Ladyshay

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: 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).

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MLALAK

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Berea, Ohio, USA

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Reviewed: 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.

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Gal Benron

Cooking Level: Expert

Living In: Haifa, Mehoz Hefa, Israel

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Reviewed: Nov. 4, 2007

Delish. Very moist with just a hint of coffee flavor. It's a keeper!

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CATHERINE1098

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Reviewed: Oct. 4, 2007

This is the same recipe I've used for years, except I use buttermilk in place of the milk and a pinch of salt in the frosting. They help to cut the sweetness a bit. I also add 1 tsp of cinnamon along with the dry ingredients for the cake.

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RAZMOM4

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Reviewed: 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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HaroldsGirl

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Sep. 22, 2007

The coffee makes all the difference. Don't skimp on the coffee flavor. This is the best version of this recipe. Thanks for sharing!

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Whatz4dinner

Cooking Level: Intermediate

Living In: Champaign, Illinois, USA

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Reviewed: 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!!

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ALOTTAKIDDOS

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Aug. 31, 2007

This cake is absolutely good. I have made this several times, everyone loves it. The key word is MOIST. At first I thought it would be hard to make, but it was just the opposite.

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AQUIETA

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Dearborn Heights, Michigan, USA

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Reviewed: Aug. 12, 2007

Easy to make and a big hit at the BBQ. Took the previous advice of not boiling the frosting, and it came out just fine. No other changes.

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druzgal

Cooking Level: Intermediate

Home Town: Severna Park, Maryland, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 26, 2007

This was the first "homemade" cake I've ever made. For me, the frosting was a tad bit tricky-but that was more my lack of stovetop frosting skills rather than the recipe. I scorched the frosting and had to make a second batch. Once I got the frosting down--the cake was absolutely fantastic! What a great recipe..Thanks so much for posting it! Makes the perfect cake to send into the office for birthdays!

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~Michelle~

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Reviewed: Jun. 14, 2007

This is a lovely cake, very moist and chocolatey. However, I made it in a slightly smaller tin and added 2 extra tablespoons of cocoa. I also took note of what other reviews said with regards to the frosting separating when boiled, so I just heated until melted and it came out fine, everyone who tried it loved it.This will be a regular cake for my family now. Thank you for the recipe. :-)

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JAYNEBARLOW

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Texas Sheet Cake VI

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