Texas Sheet Cake V
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!
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!
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.Read More
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.
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!!!!!!!
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!
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! ;-)
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.
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.
This is my favorite sheet cake recipe. You can change it... To make a white sheet cake: delete the cocoa and add 1 tsp almond extract to the cake and 1/2 to 1 tsp almond extract to the frosting. To make a peanut butter sheet cake: add 2/3 c. peanut butter to the cake batter (cook with the butter) and 2/3 c. creamy peanut butter to the frosting. You can reduce the amount of powdered sugar. Today I made the peanut butter sheet cake and only used 2.5 cups of powdered sugar instead of 4.5 cups.
I loved that I had all the ingredients on hand, no rushing to the shops for an obscure ingredient. It did take longer than the 20 mins. to cook - more like 35 for my oven. I made this for a dinner appointment, it was great, but as it took longer to cook we were late! When they saw the cake, all was forgiven, thanks Carolyn. Please note - the mixture is supposed to be thin, don't be alarmed.
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)
I made this in a 9 X 13 pan and it came out great. Very moist. Make the icing after the cake is baked or it will get crusty. Next time I'm adding more nuts to the icing. Some thought this tasted like a brownie. Mmm...
I've made this cake twice so far. Really a simple, well tasting cake, and moist. The first time the frosting turned out really well, but that's because I think I followed a reviewer's suggestion to just boil the milk and butter alone without the cocoa powder. Combine the cocoa powder with the powdered sugar and then pour the butter/milk in while mixing and add the vanilla. You have to work fast though. Last night I made this cake again, and the frosting set up so quickly I couldn't spread it on my cake. I didn't know what I had done wrong, until I realized that this time I had mixed in the cocoa with the butter & milk and it basically congealed. I had to do another batch of frosting. So my cake had a layer of hard frosting covered up with the nice layer. You couldn't tell at all. My tips: You could really make the frosting to whatever consistency you like. To make it more spreadable, add more milk to the frosting as it's mixing to thin it out more. It won't harm the texture of the frosting because the frosting will eventually "set" again once on the cake. My frosting turned into a really soft consistency that was great for spreading. Also, sift the cake dry ingredients to get a nice, smooth texture. And also sift the powdered sugar for the frosting so that there are no lumps in your frosting. Enjoy!
I made this for my daughter's preschool valentine lunch. It was soooo delicious; the teachers and kids loved it. I especially loved the icing; it is incredibly fudgy and yummy. I left out the walnuts but am sure they would be great. Definitely need to spread the icing on right out of the oven while the cake's still hot.
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.
Delicious. I melted the butter/chocolate first to let it cool while preparing the other ingredients. Blended the dry, whisked the eggs and sour cream in a separate bowl, then added them to the dry. Slowly poured in the warm chocolate while mixing so as not to cook the eggs. Added the powdered sugar to the frosting as the cake was coming out of the oven and immediately poured on the frosting. Everyone loved it. Will make it again!
So, I accidentally made this cake for the first time using HALF the butter that is called for (used 1/2 cup instead of 1 cup), and my family tells me it's still the best chocolate cake they've ever eaten. I agree. It's moist, flavorful and all-around decadent. I do use high-quality cocoa, and I probably tossed in a bit more than the recipe calls for (more chocolate is always better, right??) I also used a 10x15" pan, and the results were perfect. My family especially appreciates being able to cut, grab, and go... no plate or silverware necessary :D
This is better than cake. I love Texa sheet cake. There is a recipe on this site for white texas sheet cake that is just as good as this one. If you have never made Texas sheet cake before you must try it at least once, you will be glad you did. This cake is even better the next day. Make sure you have the frosting ready to go when this comes out of the oven, but do not have your frosting ready to early or it will dry out. I use less powder sugar than what it calls for so it is not so stiff. Enjoy, this recipe is a keeper.
This is def. on point. Here are a few tips from my mom Uno: Use black coffee instead of water in the cake part. Dos: Use 1/2 t. almond extract and 1/4 t. vanilla extract in the frosting part. If I eat any more of these I'm going to give myself diabetes.
This cake is awesome. I used a 9 X 13 pan and it was perfect!
This recipe is a classic. The frosting is very sweet and must be spread out quickly for the best appearance. This is great for potlucks since there is plenty to share.
This cake is unreal, SO good! It's moist and chocolatey, just what I wanted. I don't have anything super helpful to add. I do think it's a good idea to have all of the ingredients for both the cake and the frosting set out because once you get started it goes fairly quickly. Pour the hot frosting on the hot cake as soon as it comes out of the oven - it sets up pretty quickly. Most of all, enjoy!
This is the dessert you want to have in the late night hours after everyone has been tucked in and snoring away soundly, while you secretly and quietly munch on this, with a tall glass of milk, in the kitchen, alone, blissfully happy. This is the chocolate that will quiet those hunger pangs and cravings of something sweet, and chocolatey for a late night, so please do your self a favor and make this, and then after everyone has had their fill, stick it in the fridge, for it it to get a tad cold then make a late night date with this cake (^_^)v
The sheet pan I make this in is very shallow and I usually end up spilling the fudgey topping over the edge. But this time when I made it I poked holes in my cake when it came out of the oven, like a poke cake. The topping is now IN the cake and OMG! I will never make it the "old" way again! Also, on the advice of others, I increased the cocoa in the cake to 6 Tbs. It was perfect!
After looking at all of the Texas Sheet Cake recipes on this site, I chose this one, and boy, am I glad I did! This cake is VERY EASY to make! I made two and had them frosted within an hour. These were for our Wednesday night youth group at church, and they LOVED it! I lost count of how many came back for seconds and thirds. This will be a standard in my recipe file from now on. Thanks so much for a great one!
Delicous! The calories in this cake are unspeakable. I made a large layered birthday cake(doubled the recipe) for my beautiful grandaughter and everyone loved it. I bet I'll be asked to make this every year here after. Do not forget to add the vanilla which is not mentioned in the list of ingredients but is required in the frosting---I used 1t.
I have made this for years. I do not put the nuts on mine instead I take 1 cup of creamy peanut butter mixed with 1 tablespoon of vegetable oil and spread on the cake while hot let cool in fridge then icing. Everyone loves it
I made exactly as directed except used a 9 x 13 pan and let it cook for 5 more minutes. Then, I started the frosting right before taking the cake out. Don't feel that you have to use all of the powered sugar in the frosting. I didn't measure but just used what I though was enough to make it a perfect texture. Probably about 3 cupts. Then I poured it over the cake and spread it around while it was still warm/hot. Yes, I did include the walnuts in the frosting! Great recipe!! Makes a lot and very rich but honestly didn't take much longer to put together than a box cake and much better flavor!
This is the "real" version of TX sheet cake that we grew up with here in Texas. If you want to try a treat, this is it! Enjoy.
I love this cake. Its great for birthday parties.However my cousin is turning 16 christmas eve (what an aweful bday YOU HAVE TO SHARE WIH JESUS he tends to upstage her) SO I want to make her a super special cake this year because her birthday is often lost in the holiday celebrations. I was wondering if I could do this as a round layer cake for a different kind of presentation. She requested a chocolate chocolate cake and this is one of my better recipes but I dont want to mess it all up the night before and start over. so bottom line 2 9" round pans ok?
Worst Texas Sheet Cake ever! Fell apart when cut. Too cakey. Poor instructions. Took way longer to prepare than estimated. Great ingredients in cake provided extremely disappointing results. Have made other recipes of same cake - will never make this one again.
Very good. Definitely make the icing after the cake is baked and cool cause it hardens quick! After a few days when the icing is pretty stiff on the cake, don't worry! If you toss a piece in the microeave for about 5-10 seconds it melts it and it seeps into the cake and makes it even MORE awesome.
Wow, this has to be the moistest cake I have ever tasted! I guess with all that butter it must be! Very good recipe. My cookie sheet bent up while this was cooking and all of the batter moved to one side and I STILL got rave reviews on this cake. Highly recommend! Just a personal tip - you have to use a mixer of some kind to combine the dry ingredients and the egg and sour cream together...That would be way to hard to do by hand! After that, I would mix everything else by hand.
Mine was a little dry, although still a very good cake.
Excellent! I recently made this for my younger sister's 16th birthday and she loved it! (so did I) I followed the instructions exactly, except I had a LARGER jelly roll pan 17x11 and decided to go ahead and use it instead of the 9x13. It was thin, but the frosting to cake ratio made it even better. I cut up all the leftovers into little squares and froze them in between sheets of wax paper. I take them out, pop them in the microwave 30 seconds whenever I get a chocolatey craving - delicious!! THANKS SO MUCH FOR THIS EASY EASY RECIPE.
Perfect! An optional choice and for variation is to add a bit of cinnamon and brewed coffee in place of the water.
Try making this with 1 cup of strong coffee instead of the water. It adds a depth of flavor to an otherwise plain chocolate cake. I always add a tablespoon of instant coffee granules to the butter and chocolate for the frosting as well. My very favorite cake. The addition of coffee is what makes it the best.
This cake is so MOIST! My husband loved it. Before the cake was gone he asked if I had the ingredients to make another one and my mother-in-law wants the recipe so she can make it for a gathering she is having with her sisters. I will make this cake again!!
I make this every July 4th, it disappears quickly. I use the frosting recipe for this on other cakes and brownies. Yummo!
My husband and his chocoholic brothers love this cake......although, some of them prefer to leave the icing off. I follow the recipe exactly except that I bake in a stard 9 x 13 pan for a thicker cake and I add 20 minutes to the bake time.
I love this recipe, my grandma has made it since I was a little girl for family functions since it feeds a lot. Plain is great my grandma mixes it up by puting half a package of mini marshmallows on top of cake and thining the frosting down with a cup less of powdered sugar and then topping the cake. The frosting hardens a bit over the marshmallows and its so pretty. It makes if taste like a rocky road cake. She also makes if using buttermilk for sour cream, but they are interchangeable I don't notice a difference when I don't have one or the other.
Delicious chocolate cake. Will definitely make this one again. I did not have the correct size pan, so I just used a regular 9 x 13 cake pan and baked for about 22-24 minutes. Turned out awesome and is an easy crowd pleaser.
I have made this cake many times. I add 1 teaspoon of cinnamon to cake batter before cooking. Start making icing about 5 minutes before cake is done,add 1 teaspoon cinnamon to icing. Ice cake and cover while hot. Makes cake real moist. Everyone that eat's it,loves it. My grandchildren lrequest it all the time. It taste like fudge.
I loved this chocolatey delight! I had a Tex-Mex party last night (chili) and this was a great cake choice. I had never made sheet cake before, but followed the recipe exactly, had ALL my ingredients measured and lined out, then went for it. PERFECT!! As reviewers suggested, I sifted everything. If there is anything I do differently it would be to cook the frosting just a hint longer. To avoid having it set up too fast on me, the moment I saw bubbles in the mixture, off it came from the heat and then POURED over the cake. I was afraid it was too runny, but in a few moments it started to thicken. *whew* So maybe remove from heat 30 seconds to a minute after it shows those first few bubbles. My 10x15 sheet pan was the dark non-stick type, so I lowered my oven temp by 25 degrees and grabbed it out after 20 minutes. It was PERFECT. Leftovers today are awesome. Coworkers get to polish it off tomorrow (Monday). Yum. A definite recipe for future chocolatey creations. The 10x15 does make alot (duh?) so will try a smaller size next time. A tiny piece goes a long way.
This is my favorite chocolate cake recipe! It is a winner everytime I serve it. I make mine in a 13x9 with great results. Being native Texans we grew up on this. I'm proud to have it in my recipe box.
I love this recipe! I converted it to Gluten Free by substituting the flour for Gluten Free Mama's Almond Blend flour cup for cup. If you are gluten free you must get some of this stuff! This cake is wonderful and I take it to all potlucks or anytime I must bring desert! I also like to add 1 tsp cinnamon and sub coffee for the water. I also use pecans instead of walnuts.
Fabulous! Like others, I used a 9x13 pan and I'm glad I did. I baked it for 30 minutes. Definite pleaser and repeater!
Made this using about 2 cups of powdered sugar in the icing (because it was all I had) and it was EXCELLENT!!! It was so easy to make, perfect for when you are doing a big party because it's quick to make and you can do it well ahead of time. Next time I will try it with the coffee in place of the water.
I love this recipe so much. Thanks, Carolyn, for submitting it! I have taken this cake to several parties and it is always a big hit. The last time I made it, I increased the cocoa by a few tablespoons in both the cake batter and the frosting. I didn't have enough sour cream, so I added a splash of milk to the cake batter and everything turned out great. The next time I make this cake, I'm going to try adding a bit of grated orange zest and some orange extract to it. It's heavenly the way it is, though.
When I crave chocolate...this is what I want. I make one change to my cake. I add 1 tsp of cinnamon to the cake for just an extra taste.
Was okay. Unfortunately, I expected something much more impressive based on the ratings. It was a bit too heavy and made like a doughy ball in your mouth when eating it. Some said it was so heavy that it was a bit hard to swallow. Also not chocolatey enough. Not horrible, just not amazing. Thanks!
A five stars! I followed the recipe exactly. Will definitely make again.
This was great! I made it for an office potluck and it disappeared! It was easy and addictive. YUM.
This is the best recipe! I took it to a pot luck at church and my pastor was licking the frosting that had stuck to the tin foil that I had used to cover it during my trip to church! It really is that good! :) Be careful to really allow the ingredients in the sauce pan to cool enough or you will "cook" the eggs in the bowl when you add them together and you will see little flecks of that in your cake. I was in a hurry the 1st time I made it and made that mistake. It was still good, though! I have rectified that mistake in the MANY subsequent makings of this recipe!
Really really good!!! I upped the recipe to 52 servings so it would fill the half sheet pan I have. I made this for a smallish graduation party of about 20 people and it was almost totally devoured. Even my daughter who says she hates cake loved it and said I could make this any time I want. The only things I did different were to increase the cocoa slightly and I added a teaspoon or 2 of good vanilla. Oh, and I left out the nuts. I am known as the cake lady by a lot of people and this one is definately going in to my aresenal.
Made as written and it is excellent!!
This cake was very good. I made it in a 9x13 as others had suggested and will probably not do that again because I like the thinner cake, you get more icing to go around!! Will make again though in a jelly roll pan!! Enjoy!!
Yep! This one's a winner...exactly what I was looking for, not a cake not a brownie! Followed the recipe as written...made the frosting about 10 minutes before the cake was done and it was perfect timing. I thought the frosting was just as heavenly as the cake. We refer to this as picnic cake...hmmmm
Just like the cake I remember eating as a child!! And so easy to make! Everyone loved this!
don't need that much frosting. converted to 3 cups powdered sugar
This has got to be the best sheet cake I have ever had!!!!! Followed directions and it turned out wonderful!
My grandmother taught me how to make this cake when I was a child. It is still my favorite cake today. Personally, I think it should always be made with walnuts. Thanks for bringing back great memories!!!
So so so so good!!! Super moist and delicious! it was devoured by everyone at the party! Thanks for sharing!
Water? How last week! I substituted a cup of Bailey's Irish Cream, and it's delicious. Next time I'll try Kahlua or coffee and some vanilla extract. I did not use the frosting, since I'm using the cake for another purpose. Very yummy, thanks!
So So So Good. Had a piece -quite large actually, then had almost another full piece in the process of putting it away! I will be having chocolate dreams tonight.
Oh my gosh!!! I'm supposed to take this to a dinner tonight and I couldn't resist sampling. Super super delicious. Very moist, not heavy like brownies, just the right sweetness. The frosting is terrific. But definitely have your frosting ingredients ready to go when the cake gets done. It sets up fast! Used toasted, chopped almonds sprinkled on top of the icing layer. Will make again for sure.
Followed this exactly like written... It was very good, but I've had better.
Sure I practically ate the whole thing myself... it was good. But I wont be writing home about it.
I had never made Texas sheet cake and was so happy I chose this recipe as my first! It will also be my last! Delicious & moist. Everyone was right, it was even better the second day!
WOW! This is EXACTLY the cake my auntie used to make when I was little. I am SO glad I found this. Made it in a smaller pan but next time I will BUY the right pan, man is this excellent!!! Thank you SOOO TEXAN MUCH for posting this recipe!!!
I wouldn't change a thing about this recipe. One of the best by far.
Delish! No alterations needed. Kind of a cross between a brownie and a cake.
This cake was awesome. I brought it for a Texas-themed cookout at work. Everyone was raving about it - there was none left! Very moist and rich, and an extremely easy to follow recipe.
Always a hit!! I did not change a thing, except I used a 9x13 pan and I cooked it for 27-30 minutes, until a toothpick comes out clean. I prepare the frosting in the last five minutes that the cake is cooking and make sure to pour it over warm cake!
Very Good Recipe. I had this cake years ago and lost the recipe. I could never quite find the exact recipe...until now. Thanks!
You just can't go wrong with this recipe. It has been around for a very long time and we all know why. It's pretty simple to prepare and it never fails to please. The only problem I run into when preparing it is, I can't seem to keep out of it!
Delicious. I used pecans, about 2 cups, in the frosting. Would be good to use nuts in the cake too. I also used King arthur baking chocolate (about 6 squares each) both in the batter and in the frosting in addition to the cocoa.
I was very pleased! Best cake i've ever made from scratch. I used less sugar (1 2/3 c) in the cake, and used about 1/2 c whole wheat pastry flour to make it a little healthier. The frosting was excellent! It really makes the cake, which was super moist. I would agree the cake could have more chocolate flavor, but I still really liked it as is. I used a 9 x 13 pan to transport it easier and it worked just fine. Thanks for a great recipe!
This is my favorite brownies. I make them for birthday cakes for my son at school. They are finger food. A tip would be to start your icing as soon as you put the cake in the oven. enjoy.
This was a wonderful cake! I made this for my roommates bday... everyone loved it and there was so much left over! I usually don't like anything made with cocoa, but this was awesome.
We loved it. I made it for a graduation party and it was great just as is. I didn't change a thing.
So yummy and easy to make. I love this recipe because I don't need to purchase special ingredients that I'll only use once.
WOW! This the best cake I have ever had! SOO moist! I made it for my Dad's bday and he couldn't stop complimenting it..he couldn't believe I made it from scratch! (first time) I didn't use the frosting..but awesome recipe! thank you so much for sharing!
So addicting! Perfect Texas Sheet Cake recipe!
Good, but not amazing. I've tried lots of choc. cakes. This one is ok. Good, but didn't want a second piece.
Growing up in Texas, this cake is a tradition. Try adding about 1/2 cup drained maraschino cherries to the icing. May sound weird, but it has always been done in my family.
Okay, this cake is just entirely too moist and delicious!! Five stars for you!!
I used to make this cake years ago. This one is even better. My old recipe used buttermilk instead of sour cream. I didn't have the right size jelly roll pan so I used more of a large rectangular cake pan. I poked small holes in the cake for the frosting to seep into. This cake is dangerous if you are trying to watch your diet. It is hard to stay away from! My family loves it.
Very good, a classic Texas Sheet Cake recipe. I've made this twice, once in the traditional jelly roll pan and it came out a bit thin, but we liked that you could pick it up and eat it like a brownie. The 2nd time I tried a regular 9x13 and it was more moist and cake-y. I'd say equally good both ways and I'll probably go back and forth on the type of pans I use depending on the occasion. Others mentioned that the icing is finicky and gets hard if made too soon, but I love how it sets up on the cake with its slightly crusty texture around the edges. Mmmmmm
The frosting was delicious, but the cake wasn't anything special - it wasn't as rich and dense as I had hoped.
This recipe was good!
I didn't change the recipe for the cake at all. However I used pecans instead of walnuts for the icing. This IS a Texas sheet cake, after all. I did not have a 10x15 pan so I used a 13x9 pan and baked it an additional 15 minutes and it came out fine.
I've been making this for years!!!! It's a fabulous cake. It should be made in a jelly roll pan not 9x13 and it is supposed to be frosted right out of the oven. That's what gives the cake such a moist and fudgey texture. It should then be chilled and cut I to squares. It freezes very well.
This is a great recipe but I would suggest that you mix all the wet ingredients first then add the dry ingredients for the best results. I added pecans instead of walnuts!
I made this for a family gathering this weekend--a total hit! I made one change, which I got from another posted recipe. Instead of one cup of water, I added one cup of coffee. A great cake--easy, quick, and delicious. I started making it at 11:00, and was out the door with it frosted and wrapped at noon. I love the fact that you don't have to wait for it to cool before you frost it. How convenient! Thanks for posting!
This was okay. I have had Texas sheet cake at various picnics, this wasn't exactly it. Edit: This was better the second time around. I think cutting the recipe to make a smaller cake is a BAD idea. The second time I made the sheet cake exactly and it is very, very good! It was gone in two days!
I made this cake for a staff meeting held today; it was a hit. I substituted self-rising flour for the flour, soda and salt, it worked just as well. The biggest complaint I have is the prep time was much longer than 10 minutes for me (having to cook part of the cake ingredients as well as the icing), and the icing was way too thick to spread; I had to add more milk to get a spreading consistency. I remember this cake having a teaspoon of cinnamon in the batter, which I added; with my little modifications, this was a good cake. I also lined the jelly roll pan with foil which I find works better than prepping with butter/shortening and flour. I would make this cake again, especially to serve a crowd of chocolate lovers.
made exactly as written - turned out perfectly! moist, not too rich, served a bunch of people. beat eggs/sour cream separately so they would mix in well and easily with dry ingredients and then added dry to the wet. fantastic and pretty.
this cake tasted relly good but i cooked it for 40min and it was still way soupish i was planing to take it to people but it dient look near good enuff to give away ! i would sugest letting it cool for 30 min befor trying to cut! also i acsidently added 1 tbs of almond extracked to the frosting and it was sooo good ! im going to try it agen and let it cook for longer and let it cool alot more befor trying to put on a plate !:)
This is an awesome cake! SO very moist and chocolatey!! It is simple to make and uses ingredients I typically have on hand. It comes out perfect every time and always gets rave reviews when I make it for potlucks and such. TIP: Maybe this goes without saying for some, but I sift the cocoa and the powdered sugar before using to minimize the clumps and lumps.
To me, the icing tastes like homemade chocolate fudge. Reminds me of something you'd find at a good old fashioned social. Thanks for the recipe.