This chocolate sheet cake is made with coffee and sour cream. Included is a recipe for frosting which should be spread on the cake while it is still very warm. It is VERY rich. My daughter encouraged me to submit the recipe on-line. Hope you like it as much as we do.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
15 mins
total:
1 hr
Servings:
12
Yield:
1 - 12x18 inch sheet pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.

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  • In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.

  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.

  • To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.

Nutrition Facts

710 calories; protein 6.6g 13% DV; carbohydrates 96.2g 31% DV; fat 35.8g 55% DV; cholesterol 116.4mg 39% DV; sodium 398.2mg 16% DV. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2003
I thought this cake was awesome. The only problem I had was with the frosting. When I brought it to a boil (the butter, milk and cocoa) it turned gritty and separated so that it looked like an oily, gritty mess. I threw that batch out and tried again, only to have the same thing happen. The third time I tried it, I did not bring the mixture to a boil, I just melted everything down and got it smooth then added the powdered sugar and went on with the rest of the recipe. Other than that, it's a great cake. It was very moist with a nice flavor, it was neat to serve and even transporting it was easy as the frosting didn't stick to the saran wrap once it set. I will definately keep this recipe and use it again. Read More
(65)

Most helpful critical review

Rating: 2 stars
11/17/2007
I think there's a very big palate difference between the states and Israel for there is not other way to explain why this is rated 5 stars and I thought it was awful. The frosting is gritty and feels artificial and the cake itself tastes like imitation chocolate cake. Will not make this again. Read More
(9)
109 Ratings
  • 5 star values: 89
  • 4 star values: 17
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/06/2003
I thought this cake was awesome. The only problem I had was with the frosting. When I brought it to a boil (the butter, milk and cocoa) it turned gritty and separated so that it looked like an oily, gritty mess. I threw that batch out and tried again, only to have the same thing happen. The third time I tried it, I did not bring the mixture to a boil, I just melted everything down and got it smooth then added the powdered sugar and went on with the rest of the recipe. Other than that, it's a great cake. It was very moist with a nice flavor, it was neat to serve and even transporting it was easy as the frosting didn't stick to the saran wrap once it set. I will definately keep this recipe and use it again. Read More
(65)
Rating: 5 stars
07/21/2003
I've made this recipe for years, and it's by far, one of my favorites. I use buttermilk in place of the milk. Makes it even richer, and you have no idea that it's buttermilk when you eat it. So don't worry if you don't like buttermilk. Ya can't even tell! I promise it's worth the change! Read More
(43)
Rating: 5 stars
04/25/2006
My Aunt Tinie a lifelong Okie passed away a couple years ago and no one in the family has been able to give me her chocolate sheet cake recipe (though I DID inherit her sewing machine). I remember well going down to visit her and Uncle Homer... She almost always made a cake like this. I remembered hers having a slight tinge of cinnamon so I added about 3/4 of a teaspoon to the recipe. It tastes almost spot-on. It baked perfectly in my oven and is so rich and moist... I brought a piece to work with me this morning for breakfast! (Last night while it was still warm I served it up with a scoop of coffee flavored ice cream.) Delicious! Delicious! Delicious! I couldn't be more pleased. Thanks for submitting this Sister! Read More
(25)
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Rating: 5 stars
09/21/2007
Very good....want it to taste authentic??? Add a tsp of cinnamon to the cake batter...and pan toast the pecans before adding them. Delicioso!! Read More
(19)
Rating: 5 stars
04/29/2003
WOW what an incredible recipe. I thought I had messed it up somehow because it didn't rise, but it was the moistest, had the most wonderful flavor, everyone at work loved it and asks me to make it often. Thank you so much Sister Pemberton Read More
(17)
Rating: 5 stars
05/28/2007
Couldn't find the recipe I've used for years for a texas sheet cake - I'm glad cause this is waaaay better than the one I had! Very moist (the sour cream?) and I thought a great texture. Used new dark chocolate cocoa and instant coffee crystals in hot water - easy, easy, easy. Took to a big pot luck; lot of chocolate things and this was the only one that disappeared, despite being the largest pan. Try it - you'll like it! Read More
(15)
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Rating: 5 stars
09/28/2007
SO good! I make this in a 9x13 when I'm not feeding a crowd, I just bake a few minutes longer. Texas Sheet Cake was always my favorite cake growing up, and this recipe makes an even better cake than I remember. Thanks! Read More
(14)
Rating: 4 stars
09/15/2005
this was very good. The cake is very light not an overpowering chocolate so even with the fudge icing it is not too much chocolate. You do have to watch the icing though I agree with an earlier reviewer who mentioned removing from heat when it is smooth and not quite boiling. If you let it boil the texture becomes grainy. I added the pecans on top of the warm icing so I could leave half of the cake without nuts for those who prefer it that way. Read More
(14)
Rating: 5 stars
01/10/2008
This cake is great. It's not super deep-dark chocolate in flavor so if thats what you're looking for this isn't the recipe for you. This is very moist and almost creamy tasting. I halved it and used an 8x8x2 pan (baked for 25 minutes) and it came out perfect. I didn't have any issues with the icing as other reviewers had and I followed the recipe instructions to put the icing on while the cake is still really warm.This is actually better the next day (I think it gets even moister from sitting overnight with the frosting on top). Read More
(14)
Rating: 2 stars
11/17/2007
I think there's a very big palate difference between the states and Israel for there is not other way to explain why this is rated 5 stars and I thought it was awful. The frosting is gritty and feels artificial and the cake itself tastes like imitation chocolate cake. Will not make this again. Read More
(9)