This is delicious. Just as moist and rich as the original chocolate version. I did make one modification, I used two sticks of butter rather than part butter part oil. If you have never made a Texas Sheet cake, do not be scared by the consistency of the batter, it WILL bake up correctly. Be sure and use the 10x15 pan, it's supposed to be flat. I didn't have the ingredients for the icing in this recipe so I used this one. Bring 1 stick butter, 1/2 cup peanut butter, and 6 tb milk to a boil in a large saucepan. Add 1 tsp vanilla. Mix in 1 box (3 3/4 cups) powdered sugar. Mix well, beating with handheld electric mixer for smoothest consistency. Frost cake while frosting is hot and cake is warm. Finally, I drizzled lines of warmed hot fudge topping over the icing. Once the hot fudge cools it firms up so don't substitute with chocolate syrup. For me, the chocolate adds a lot somehow.
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This is delicious. Just as moist and rich as the original chocolate version. I did make one...