Recipe by MAGGIE MCGUIRE
"This chocolate cake is made in a jelly roll pan and uses dark cocoa rather than unsweetened chocolate."
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strong brewed coffee
unsweetened cocoa powder
unsweetened cocoa powder
3 1/2 cups
Just wonderful! In my opinion, it just isn't authentic Texas sheet cake without the addition of coffee. My husband loves chocolate cake and had never had this before. He said it was the best cake he'd ever had and now has a new favorite!
I made this cake for my husband's birthday. I must say, I was a little disappointed. I followed the recipe exactly as stated. The cocoa powder may have been too old. My husband loves chocolate, and it just did not have a rich chocolate taste. I most likely will not try again.
This was a wonderful recipe. I have made this before but never did use coffee. It was delicious. In response to a previous reader that said the icing hardened before the cake could be spread...when my cake is done I pull out the rack and leave it right on the rack (with the oven still on) in front of the open hot oven and spread on the frosting at once. Someone had suggested this to me and I've never had a problem with spreading the frosting.
I made this cake last month for a potluck we had at our church to honor our pastor. I never made Texas Sheet Cake before and our pastor loves coffee and chocolate so I thought this would be a good thing to take. When it was time to clean up I happened to see one lady putting four pieces on a plate to take home. Everyone loved it and said I could bring it again. Tomorrow I am making it again for my son's birthday party. What a great tasting cake!
this recepie didn't work well for us because we made three sheet cakes at one time and weren't able to get the frosting on before it started to get hard.
A very moist cake that went together quickly. The secret is to frost immediately as it comes from the oven. I have a family of chocoholics, so I doubled the dark cocoa powder in both cake and frosting and cut the sugar in both by 1/2 cup. Delicious! Couldn't keep my hubby out of it. Oh yeah, make sure your jellyroll pan is 13X18.
This is a very old recipe of mine....A true crowd pleaser with on-hand ingredients, quickly throws together and not much effort. You will always get requests for more with this one! The only change I make is I use all butter in the batter rather than the shortening (don't like to use shortening at all). You won't be sorry!
It was good, although I've had better Texas sheet cakes. I didnt notice the coffee taste, so I'll omit it next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Sheet Cake IV
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 115
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