Texas Sheet Cake V Recipe - Allrecipes.com
Texas Sheet Cake V Recipe
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Texas Sheet Cake V
This dense chocolate cake is moist and delicious. And it couldn't be easier! See more
  • READY IN 30 mins

Texas Sheet Cake V

Recipe by  

"I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 10x15-inch jellyroll pan Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
  2. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
  3. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
  4. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2008

I thought this was a 5 star finished product, but it takes way longer than 10 min. prep time, melting the butter/cocoa to a boil takes at least that. Make this your first step, so it can be cooling while you deal with the dry ingredients, etc. Rather than struggling to blend eggs and sour cream into a lot of dry stuff, whisk them together separately, and add gradually while running the mixer on Stir for very short periods of time, then add the lukewarm cocoa mix (too hot and you might curdle the batter). Finish by hand. All told, it took 30 to 40 min. to get it in the oven, which is really where the ease begins. It cooks quickly and you don't have to stay up all night waiting for it to cool so you can ice it. Take the time to scale it if your pan is bigger, it is tricky to do the math but it will make a difference, you won't end up with a big flat chocolate cracker. The pan size in the text is 10X15 but the pan size in the header is different; use the 10X15 size. Multiply pan dimensions to give you sq. in. (150 for this recipe; my pan was 192). Divide your pan area by 150, and multiply the result by 35 servings. This tells you what number to plug into the servings box; hit scale and it will automatically do the conversion for you. Odd stuff like 2 1/2 eggs can be rounded to 3 without catastrophe (I did it). Or just go buy a new 10X15 pan.:)PS-sift the sugar for the icing after measuring and before mixing, for no white lumps.

 
Most Helpful Critical Review
Jun 09, 2011

Needs more chocolate flavor. It was ok otherwise. Will not make as written again. I would start with 7 T of cocoa powder for cake and frosting, use buttermilk in the frosting, and maybe try coffee for replacement of the water.

 
Nov 04, 2006

This cake is delicious and simple to make! Two tips:#1: Have your frosting ingredients set out and ready to go. After stirring in the powdered sugar, DO work quickly to spread it on the cake. It does become like fudge consistency as it cools. #2 If you have not checked to see how level your oven is, you may want to do that before you start. An unlevel surface does show alot on a sheet cake. Wonderful recipe!! You won't be disappointed!! Thanks!!!!!!!

 
Aug 17, 2004

An easy recipe for a good, basic sheet cake. Use a 9x11 pan or double the recipe because 10x13 made for a very thin cake!

 
Nov 12, 2005

I just got done eating ANOTHER bite of this cake. Unfortunately, I have been doing that all day long!!! I made it for company last night and I am being tempted with what is left of this large delicious cake! This was the first time making this cake...I was pleasantly surprised. If you like chocolate, I don't see how you wouldn't like this cake. It is moist and rich, but not too rich where you say you can't eat it(obviously I am not having that problem). I made it in a 10x15 pan, that I thought was only good for making my cookies. I used Baker's Joy cooking spray to grease my pan(very easy). This is a thinner cake, but I liked it the way it was. You have a better icing to cake ratio this way :) I suggest starting the icing approx. 10 minutes prior to the cake coming out of the oven. That way the cake is done right when you are done with the icing.

 
Jul 06, 2004

Yeeeeeeehaaaaaaaaaaaa! My native Texan hubby as well as the rest of our family LOVE this cake! We baked this in a 9 x 13 metal pan for 22 minutes - perfection! This was super easy to make. Make sure that you prepare the icing when you are able to put on the cake while it is still warm, preferably right out of the oven. The icing gets stiff fast so the warm cake helps it spread. My family also loves to pair this up with vanilla ice cream. Being from San Antonio where pecan trees are in the back yard, we only make this with pecans, not walnuts. If you are one to worry about calories and fat content this recipe isn't for you, enjoy! ;-)

 
Jan 23, 2007

excellent! just perfect. i did not make this in a jelly roll pan. i made it like a normal cake in a long rectangular cake pan. if your reading this review, there is no need to search for another texas sheet cake recipe. make this one.

 
Oct 08, 2007

a little slice of heaven! super easy for a whole lotta folks! it never fails that folks call this brownies. it's that rich in a way but much more decadent and frankly, I can eat more of this than brownies any day of the week! **Make this a day ahead - lets the icing set up and just is overall much better. (not that day one is shabby mind you)

 

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Nutrition

  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 145 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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