Reviewed: Oct. 12, 2009

Wow! Incredibly sweet! My husband said that it put him in a diabetic coma!! It was good but I will make it in a regular cake pan next time and not as a thin sheet cake since it was just so sweet. I'm wondering if that may cut some of the intense sweetness since the icing wouldn't be as thick.

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

Reviewer:

MarceSavage

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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

Reviewed: Sep. 13, 2009

Delicious! The chocolate version of this cake has long been popular with our family, so I thought it would be a good idea to try this. However, both versions of this cake should be made in a jelly roll pan, 15x10! If not, your cake won't be as good. This cake is flat, dense, very moist and just overall wonderful! I've made it with almond extract and subbed vanilla one time; I think the family enjoyed the vanilla-flavored version the best. The cake certainly gets moister as it sits - but you don't have to make it early, it's great both ways.

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

Reviewer:

Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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

Reviewed: Sep. 12, 2009

This cake is so good! My teen said 'not to make it anymore..since she ate too much of it!!

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

Reviewer:

smtp5

Cooking Level: Expert

Home Town: China, Texas, USA

Living In: Sour Lake, Texas, USA

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

Reviewed: Aug. 1, 2009

I receive so many compliments, when I fix this cake. It is really good without the icing, also. When I don't fix the icing, I put fresh strawberries and whip cream on it. My family loves it!

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

Reviewer:

Queen Cris

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

Reviewed: Aug. 1, 2009

I made this for a dinner for senior citizens and it was gone before we even served dinner. They loved it! Some of the ladies even wanted the recipe. Made it exactly as shown.

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

Reviewer:

cathyt9

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

Reviewed: Jun. 20, 2009

I took the suggestion of another reviewer and used cream cheese frosting and vanilla. It was hit!! I made it in a cookie sheet and baked it for 18 minutes. Perfect!

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

Reviewer:

Stacey

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

Reviewed: Apr. 11, 2009

I thought this was an excellent cake and prepared it as per the recipe. I kept the icing on the stovetop on warm until I put it on the cake. It spread fairly easily. I would make it again. We have a family dinner in a couple of weeks... I think I will make this cake and the Chocolate version and take both.

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

Reviewer:

cattpam

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

Reviewed: Mar. 19, 2009

Very yummy. But ya know, the next time I make it, I am going to leave the icing off. I thought that it made the cake way too sweet.

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

Reviewer:

SARAVERONICA

Cooking Level: Expert

Home Town: Pima, Arizona, USA

Living In: Bangalore, Karnataka, India

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

Reviewed: Mar. 18, 2009

Very Good Cake! Extremely Moist! The only problem was that it was too sweet, so the next time i'll cut back on the sugar, but i will be making this again, very soon.

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

Reviewer:

shamelle2003

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

Reviewed: Dec. 21, 2008

I love the taste of this cake, and how easy it was to make. I have made this cake twice. The first time it turned out great, but with family heart problems, it has WAY too much saturated fat - even for a cake. The second time I made it, I made the following modifications: I used 1/2 c Grape Seed Oil in place of 1 cup of butter. I "upped" the water to 1 1/2 cups and I reduced the sugar in the batter to 1 1/2 cups. I also added 1 tsp of baking powder due to the altitude where we live - the first time I made it, it was a bit flat) I also only made 1/2 the icing (but I did use butter for this). No one in my family even noticed the difference!! Try it and see!

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

Reviewer:

Joey C

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

Reviewed: Sep. 27, 2008

great recipe, used 1.5 cups of flour as instructed. will use a chocolate ganache/frosting next time

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

Reviewer:

kristie111

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

Reviewed: Sep. 6, 2008

I just made the cake (subbing vanilla for almond extract). I'm not in love with the texture of the cake; it's a little oily and flat to me--It seems flatter than the regular chocolate version of a Texas Sheet Cake. I'm wondering if I should add 1/4 to 1/2 cup more flour to make up for the lack of cocoa powder (a dry ingredient that might help with the texture). One fun idea...I made 1/2 the frosting as per this recipe, and the other 1/2 as per the chocolate version of this recipe. I frosted half the cake with each frosting (started frosting the length of the cake to the middle--so you have more area of the cake that you can cut with both kinds of frosting on the pieces). It turned out kind of like a "New York Black and White Cookie." My daughter and her friends liked the cake; my husband also liked it.

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

Reviewer:

CHERYLABQ

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

Reviewed: Jul. 21, 2008

i thought this was delicious! i halved the recipe.. baked it in a 8x8" pan and made my own icing by using brown sugar, white sugar, vanilla and a touch of water to thin it out.. it was great and made a nice sugary topping.

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

Reviewer:

marinewifey

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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

Reviewed: Jul. 13, 2008

I love chocolate Texas sheet cake, so I thought I'd try the white version. I thought it was very good, although I did not care for the almond flavoring. Next time I'll just use vanilla. For those having trouble with the frosting spreading properly, it is imperative that both the cake and frosting be warm when spreading. Also, for those who think the cake is too thin, it's a sheet cake made in a sheet pan. It's supposed to be thin.

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

Reviewer:

sweetnsalty

Cooking Level: Expert

Home Town: Riverdale, Georgia, USA

Living In: Monroe, Georgia, USA

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

Reviewed: Jul. 11, 2008

We loved this cake! I took the advice of others and cut down on the sugar. I ground up the nuts for the icing only because that's how we like them. I've made this recipe several times and it's been a hit each time!

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

Reviewer:

Darlene

Cooking Level: Expert

Home Town: Salem, Ohio, USA

Living In: Columbiana, Ohio, USA

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

Reviewed: Jul. 4, 2008

This cake is so rich and delicious, that it is the one that everyone at work requests for any kind of party, and every single birthday! If you haven't tried it, you should. I use a 1/2 sheet pan for 40 servings, and instead of walnuts, I toast sliced almonds and add them to the icing. The best EVER!!!

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

Reviewer:

jeninbishop

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

Reviewed: Jun. 17, 2008

Most of my family liked the cake, but I wasn't too fond of it. I'm guessing it was the almond flavor. If I make this recipe again, I will use vanilla extract instead.

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

Reviewer:

reneedar

Cooking Level: Beginning

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

Reviewed: Jun. 16, 2008

OK, you just can't beat this cake. It's quick to make, it tastes great and it serves a crowd. It's not real pretty to look at, but that's not always the goal of good cooking. I made the recipe as it is written, except that I used a chocolate icing from "Texas Sheetcake I" instead of the one in the recipe. This is one to add to your list of go-to cake recipes.

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

Reviewer:

Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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

Reviewed: May 29, 2008

I thought the cake part of the recipe was very good and moist - however the frosting turned out very lumpy and hard to spread - I had to pretty much flatten it onto the cake and take dip my knife into cold milk to attempt to make it appear smoother - not sure what happened because I followed the recipe to a T - however I did double the recipe so maybe that was why?

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

Reviewer:

Nichole

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

Reviewed: May 15, 2008

First of all - this is not a WHITE cake in either color or flavor. It's VERY yellow and even tastes like yellow cake. In fact, it's a very weird yellow - almost greenish. The whole process of making the batter was odd and after I added the flour, I couldn't stir out the lumps - even with a whisk. So there were small white flour lumps in the batter. The frosting was not good. It was kind of oily & grainy and you better frost the cake right after you make the frosting because it sets up quickly into a fudge like state. The frosting really didn't taste bad but the texture was horrible. I don't recommend this cake. Keep searching!

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