Reviewed: Aug. 14, 2006

I've made this cake twice, with great sucess both times. I have always liked the chocolate Texas sheet cake, but I prefer white cake myself, so was overjoyed to find this good recipe.

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Reviewer:

DAKOTAMUM

Reviewed: Jul. 20, 2006

This cake was wonderful! I made this and the chocolate one for a family gathering. The white one went more quickly than the chocolate one. Everyone raved about it.

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Reviewer:

SusieB

Living In: Highland, Illinois, USA

Reviewed: Apr. 1, 2006

This cake tasted good, sure, and after 22 minutes it definitely tested done. toothpick came out clean and everything. however, when i cut into it, it was still raw inside, and gummy. It was very dissapointing, although it had a nice flavor. it baked very unevenly. i will definitely not make this recipe again.

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Reviewer:

Ally

Cooking Level: Professional

Living In: South Salem, New York, USA

Reviewed: Jan. 25, 2006

First of all, any kind of Texas sheet cake is SUPPOSED to be flat. Second, I'm not sure about the color- not very appealing. It's kind of a funky yellow color, so I don't know where the white came from in the name. This cake is SWEET SWEET SWEET. I think next time I will try the cream cheese frosting that was recommended in another review to cut down the sweet

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Reviewer:

MRSPELL

Cooking Level: Intermediate

Home Town: Hastings, Nebraska, USA

Reviewed: Jan. 17, 2006

Yummy! If you love almond flavoring, this is a cake you'll love. It's super moist and very rich. I added this recipe to my recipe book.

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Reviewer:

Meg S.

Reviewed: Nov. 12, 2005

Great Recipe!! Every time I make this everyone loves it!!

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Reviewer:

Tammy

Reviewed: Sep. 3, 2005

Fabulous!!!! Made 4 layers of this cake for 75 people, but didn't do the frosting listed. Instead did 2 layers of a vanilla almond buttercream frosting, 1 layer of raspberry jelly, and then a whipped cream topping swirled with raspberry jelly. The result was a delicious almond flavored spectacular cake!!! It was a dense cake but didn't mind at all. Highly recommend you try it!

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Reviewer:

SARAH7LEE

Reviewed: May 21, 2005

I've introduced my part of the world to Texas Sheet Cake and it was very well-received. Quick to prepare, moist, nice flavor. I've made it with both almond and vanilla extract, both times it went quickly. We did find it way too sweet so the 2nd time around I reduced the sugar in the cake to 1.5 cups and for the frosting used one third cup of butter and a bit less than 4 cups of confectioner's sugar.

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