Texas Sheet Cake VI

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.

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!

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!

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!!

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

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!

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!

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).

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.

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.

My cake turn out very good and moist. This is one of the best cakes I've made and my kids loved it. If your cake don't turn out moist you didn't follow the directions. Keeper in my box.

tested this with my coworkers at the police dept and it was devoured. All the comments were good, will definately make this again..... Dawn from Galesburg, Il

This was very good, and I received lots of compliments on it. I was looking for a little more of the coffee/mocha taste, so I think next time I will use much STRONGER coffee (I used just plain brewed regular for drinking). I didn't work fast enough with the frosting and it started to set up a little before I got it spread good (kinda tore up the cake a little too)... so next time I think I will stir in the conf sugar right on the stove top and use a hand held mixer in the pan (I used my stand mixer this time, probably got too cool). I think I may add a little instant coffee to the frosting too? maybe? not sure... Over all a good recipe!! Thanks for sharing!

Wonderful! The only thing I was nervous about was, I had a 12x17 pan. It worked fine. My girlfriend had always talked about making a Texas Sheet Cake. I looked up the recipe. She asked me if I wanted her's, I declined the offer and made this recipe, instead. Wow. That's the only word that comes to mind.

Fantastic recipe! I've made Texas Sheet Cake for years, but decided last night to try out this recipe - I'm throwing out my old one! Everyone at the church dinner raved about this. Thank you!

This is the same recipe I've used for years, except I use buttermilk in place of the milk and a pinch of salt in the frosting. They help to cut the sweetness a bit. I also add 1 tsp of cinnamon along with the dry ingredients for the cake.

I slowly simmered both the frosting and cocoa/coffee till a gentle boil. Then immediatly removed from the burner. Both the cake and frosting were perfect and the best chocolate cake I've made to date. The frosting is especially good as was the cake. I halved this recipe, to sample it, but will double it next time!

Wow, this was good. I used a pan slightly larger than 13 x 9 and it worked well. One comment on the icing. I had to add quite a bit more milk for the right consistency. I put in the 6 Tbsp. and then ended up pouring more in from the container. I would guess it was at least another 6 Tbsp. I recommend just adding the milk in, stirring, until you get a nice spreadable consistency. I left the pecans out until after I spread the icing over the cake. Then just sprinkled pecans over half so my son who doesn't like nuts could enjoy it that way. LOVED IT!!!

This is yummy! I have made Texas sheet cake in the past but a different recipe. I think the coffee brings out the chocolate taste and it is fabulous!

This cake got rave reviews from our dinner group, one of whom is a native Texan. The reviews that cautioned about boiling the frosting were on target; recommend incorporating the confectioners sugar and vanilla (and cinnamon--I used about 1/2 teaspoon) using an electric mixer as soon as the chocolate and butter are smooth and fully blended. Pour the frosting on the cake while both are still hot. Perfect! I used a 9x13 pan, so it had to bake for about 42 minutes. Texture was perfect. Thanks for sharing, Paula. I'll make this again and again!

This cake has a couple of different ingredients than I remember. The coffee adds a little something. As the youngest of five kids, this was a frequent birthday cake and potluck cake. It always went fast! I make it now because it's so easy. Highly recommend and will definitely make again!

Delish. Very moist with just a hint of coffee flavor. It's a keeper!

Easy to make and a big hit at the BBQ. Took the previous advice of not boiling the frosting, and it came out just fine. No other changes.

I made this recipe for a party and it was loved by all. I added 1 tsp of cinnamon to the batter, and 1 tsp to the frosting. It turned out perfectly, and tasted great - just like the rich and chocolately sheet cake I ate as a kid. I did measure my pan before I started and I went through a few pans to find one with the correct measurements because in life size does matter....cake pans, wedding rings, etc......

I loved this recipe! It was exactly the one I was searching for. A friend from a former job always made it and I never got the recipe from her. She did not want to give it out. So, I found this one and it sounded similar - all I had to go on was Texas Sheet Cake with coffee in the recipe. I loved it! It was a tad time consuming to make but worth it! Will make it again!

This was good but, only 4 stars good. Thanks.

This my go to birthday cake. So yummy! I didn’t have sour cream the last time I made it so I used 3/4 c of milk and 1/4 cup of vinegar. I combined them and let them sit for a bit and used it when the recipe called for it. Came out perfect!

My friends frequently ask for this cake. They call it my "crack" cake because they say it is so addicting. Hazelnut or French Vanilla coffee work really well and give the cake a very nice flavor and the sour cream gives it a nice, moist texture.

This was a fabulous cake that I took to a 4th of July bbq. It was incredibly simple. Very moist and rich without being sickly sweet. Two ladies stopped me at the door and asked me to bring 2 cakes next time!

What a wonderfuklly easy and delcious cake! I's just like my Grandma's who just passed away this summer...I have searched her books and files from top to bottom for her version but to no avail! Thanks for bringing some great memories back to me.

Awesome and easy! Great for a pitch-in. Feeds lots of people and even better with vanilla bean ice cream :)

This cake is absolutely good. I have made this several times, everyone loves it. The key word is MOIST. At first I thought it would be hard to make, but it was just the opposite.

This was the first "homemade" cake I've ever made. For me, the frosting was a tad bit tricky-but that was more my lack of stovetop frosting skills rather than the recipe. I scorched the frosting and had to make a second batch. Once I got the frosting down--the cake was absolutely fantastic! What a great recipe..Thanks so much for posting it! Makes the perfect cake to send into the office for birthdays!

Texas sheet cake is a favorite at our house, so I make it a lot. This is the best recipe for it. I especially like that it's the perfect amount of frosting for the cake. If you find your frosting is too gritty, it's because you aren't beating it long enough. I usually start my frosting 5 minutes after the cake goes into the oven. Mine turns out great if I beat the frosting after adding one cup of powdered sugar and 2 tablespoons of milk to the mixture. Keep adding and beating until it's really smooth. Great recipe!

This is a lovely cake, very moist and chocolatey. However, I made it in a slightly smaller tin and added 2 extra tablespoons of cocoa. I also took note of what other reviews said with regards to the frosting separating when boiled, so I just heated until melted and it came out fine, everyone who tried it loved it.This will be a regular cake for my family now. Thank you for the recipe. :-)

This was my first time making a Texas sheet cake. I used a jelly roll pan and it baked up beautifully. I followed the direction about putting the frosting on while the cake was still warm- and it ran everywhere- the countertop, the floor.... next time I will wait until I can spread it on, when the cake is cooler. But the taste was fabulous! Thanks for posting this!

Cake baked beautifully in a half-sheet pan. Next time I would add to the frosting for a pan of this size; as written, it was a bit skimpy. Overall, the cake was great!

Amazing cake, but listen to the review that tells you not to boil the frosting. The first time I made this, I thought to myself, "Oh, I'm a good cook, that person must have done something wrong, I'm going to follow the recipe" and then I ended up with a nasty pot of ruined oily chunky frosting. Heat and stir the frosting till everything just melts together and gets smooth, and then remove it from the heat and stir in the sugar. It's delicious!

This is the best recipe for a Texas sheet cake. Adding 1/2 t. of cinnamon really sets it off!

This is a delicious recipe and I love the frosting. I baked this in a 9 x 13 inch pan and had to cook it about 20 minutes longer. This cake is very moist and I love the fudgy frosting. I added a dash of salt to the frosting and used about 3.5 cups of powdered sugar in all.

It turned out great. I went with the suggestion to not boil the frosting and it was very smooth. I also did not add nuts due to an allergy. I also used buttermilk in place of the milk, as suggested. Great recipe and helpful suggestions. Thanks!

Hmm..I'm confused! The recipe is exactly the one I was looking for - the only difference being I do not use the nuts, I make my coffee *strong*, I do add 1 tsp of cinnamon to frosting and sometimes to the cake, and I poke holes in the cake with the end of a wooden spoon before pouring the frosting.

I made it and I loved it! I baked it in a 10X15 pan as suggested by other reviewers for a thicker cake, and I zapped the coffee mixture instead of using a pan on the stovetop. I also zapped the frosting mixture which made it easier to reheat slightly for a completely smooth texture and spreading consistency. Thank you for sharing!

(6 T = 1/3 C.) (4 C powdered sugar = a 1# box.) I followed the recipe, only adding a splash of milk to thin out the frosting. All I had on hand was a high-end dark unsweetened cocoa powder...if you’re in the same boat, beware. The cake was good but the frosting was too strong and had a bitter aftertaste. Since I so rarely use cocoa powder, next time I’ll probably just make ganache (with chocolate chips) and pour over the hot cake.

This recipe is good. I could taste the coffee and did not feel it belonged. I also tried the reviewer's suggestion of cinnamon, maybe 1/2 tsp. would be better than 1 tsp. Over all, people liked it.

This cake is wonderful! Good to the last crumb( even a week later) I made no changes to the reciope.

I haven't made a cake in years, much less one from scratch. I accidentally used a 9X12 pan and the baking time increased for about 20 minutes. This was incredibly easy to make a reminds me of my home state, even though I'm a proud Tennesseean. Used almonds instead of the correct and traditional walnuts/pecan.

I like this but it's not like the one I had when I went to Texas. Soooo it get's a 4. It's good but didn't knock it out of the ball park... Thanks for sharing your receipe....

Very good cake. It's moist and has a great flavor - not too sweet. Took the cake to work and got lots of compliments.

I noticed that some people said they found this frosting gritty. I've been making this for over 40 years. Here's the secret. Always sift your 10X sugar into the frosting. Tiny lumps can form if you don't. If you forget to sift the sugar, there is a work around if you have a hand-held mixer. Just put in the hand-held mixer and let it do it's work for a while. Depending on how lumpy your 10X sugar was, it might take a while, but it does work.

Followed recipe as is but left out the pecans!!! Everyone loved it!!!

This is absolutely the best chocolate cake ever! I had so many compliments and requests for the recipe when I served it. Very moist, rich and slighty addicting!

Let me start by saying I'm not the best baker. However, this cake came out perfect. One of the most moist cakes I've ever eaten, with a really wonderful flavor. I did take the tips from RAZMOM4 who suggested using buttermilk and a pinch of salt in the frosting. It was not gritty at all as some other reviewers mentioned having a problem with. I also halved it so it wouldn't overwhelm the cake and it turned out to be the perfect amount to be just enough to cover it in it's entirety. Have already saved it and can definitely see myself making this again whenever the need to bake comes up!

No changes although next time I would not bring the icing ingredients to a boil. . .heated through works fine. Made it for a BBQ along with cherry hand pies and both desserts were enjoyed. The cake is tasty, moist and very easy to pull together with pantry ingredients. . .and a leftover slice made a rare yummy breakfast for me!

This is so easy to make! Like other posters, I had issues with my frosting clumping up when it was wild. I went ahead and used it anyway, once it got mixed in or beat in with the sugar, it was nice and smooth and perfect.

I've been making this version as well as the buttermilk version since the seventies, both are excellent! I even had my wedding cake and cupcakes made out of this recipe!

First time making this cake absolutely fabulous. The only change I made was to use 11/2cups of sugar. Super easy the family loved it. Thank you Paula Rose

This is the Best chocolate cake I've ever made! I followed the recipe directions, but added 3/4 tsp cinnamon as suggested in other comments. I also ran out of cocoa powder, so I substituted 2oz. of unsweetened bakers chocolate for the frosting and it turned out beautifully. Thank you for sharing your recipe!

My daughter made this and it turned a little dry, I think it cooked just a little too long and the icing needed to be doubled as there wasn't enough but it was very good! We think it might need a little more coffee in it too as we didn't taste that at all.

This cake was so delicious and moist! Made my day. Thanks Sister Paula! You're an angel!

Used a whisk for the frosting and added a little milk (tbl. or so) to help combine the butter with the cocoa, helped a lot from what the other comment said.

This is SO good!!! I used a cup of hot chocolate instead of coffee, and sprinkled some chocolate chips on top of the batter before cooking it. It was a HUGE hit! So moist!!

I made this just as the recipe is written. Everyone likes fed it! It was not as heavy as some, and was quite moist. This recipe is a keeper! I will make it again.

I made this for Christmas dessert, following the recipe. I covered half with toasted pecans and left the other side nut free. It was a big hit. If you store in the refrigerator, be sure to serve at room temperature to achieve maximum flavor.

I made this with my grandson today.It is good,but I was a little disapointed with the texture.I thought it would be more moist,but it has a good choc. flavor and the frosting is good although very sweet.

Be sure not to over bake it. Test after 20 minutes. I used a 10 by15 pan. It turned out great although I did bake it too long. Don't add too much of sugar as it sets up pretty quickly. Very good recipe

This was a yummy dessert. Not too dense and just the right consistency. Will definitely make it again.

The coffee makes all the difference. Don't skimp on the coffee flavor. This is the best version of this recipe. Thanks for sharing!

Could not believe how fast and easy this was. Mine cooked in about 15 minutes. My frosting did separate at first, i thought uh-oh this is really gross... but i got out my hand mixer and it was smooth in no time. Great, fast, feed a crowd recipe when my daughter brings the whole team home. Thanks for sharing!

Very good cake. I added two tablespoons of cocoa in the mixture for the cake because I'm a chocoholic and wanted to counter act the two cups of sugar. It was perfect! (Kept the measurement of cocoa in icing the same.). Keeper and looking forward to making it again!

Followed directions exactly! I had to cook an extra 7 minutes because my center wouldn’t cook enough to have a toothpick come out clean. After 7 mins, I took out of the oven because I didn’t want to overcook. My center was fudgy but everyone loved it! I even had someone ask for the recipe! Easy, cheap and delicious!

The frosting is really gritty, and yes, I used powdered sugar. I think I should have stopped at 3 cups. It is edible if I scrape the frosting off entirely, but the cake is just okay, nothing fantastic. I'm really not sure how this has such a high rating. I would not make this again.

I added 1/2 tsp of cinnamon but otherwise followed directions as noted on the recipe. Easily one of the best chocolate sheet cakes ever! Both husband and son raved about it. It reminded me of my grandmother's and mother-in-law's old school delicious sheet cake!

Added 1 tsp cinnamon as suggested in reviews - liked that addition. This recipe took a little more effort than usual one-bowl cake recipes due to heating Cocoa, etc for both cake and icing. Result was rich and flavorful.

This cake turned out awesome for a church potluck! So quick and easy to make. Made this one and the white one from this site start to finish within an hour!

This was a great cake to make for a crowd. So delicious! The sour cream adds perfectly to this recipe. The coffee is understated but brings out the chocolate wonderfully. I used 'special dark' cocoa powder and walnuts instead of pecans (since I had lots of them in my pantry). Great moist cake!

No reason for frosting to be gritty unless you didn’t beat it enough. I do sift and maybe this is why. So sorry because really delicious cake and topping. I do love to add some cinnamon to the cake. But that was the original 10X15 pan recipe. I like that this uses a larger pan because the original size is very hard to find. And the sour cream is a great difference too. Thanks!

I've made this particular recipe several times and haven't changed a thing. It is rich, chocolatey and satisfying. The coffee enriches the chocolate taste. I do sift the confectioners' sugar first, because it makes it easier to stir smoothly into the icing pot.

I make this often & use this exact recipe.. The family just requested it again for Thanksgiving dessert! Great recipe!!

A great easy cake to make in a short time frame since you pour the frosting onto a hot cake. I use espresso powder in the cake and in the frosting and used plain yogurt instead of sour cream. I also top 2/3 of the unbaked cake with nuts, and then when I'm frosting, I do the same thing. So 1/3 is classic Texas sheet cake, rich and gooey and the other 2/3 red is nutty all the way through.

The cake was great the frosting not so much so.. I followed this recipe exactly the frosting was slightly grainy. I will make again but use maybe a buttercream frosting instead

Just like my Mammy used to make for my birthday every year (except she would add mini marshmallows to the batter and they would cook on top of the cake and make a yummy moist top for the icing to go onto. I did not do that with this.) This is heaven!!! Absolutely the BEST. Thank you so much for sharing. It brought back wonderful memories of my sweet Mammy, and now I can make this for my family!

i was in Belgium when i made this cake. So I changed the name to Belgium sheet cake, why?, cause I used Belgium Chocolate... turned out great

This was so fabulous, brought it to a coffee hour and everyone said they loved it. I read the reviews and the grainy frosting comes from the granulated sugar---you must read the instructions and ingredient list. The frosting turned out wonderful. I will be making this again and again. I would give it 10 stars if I could...thanks for the recipe

Very tasty. Different recipe than what my Mom use to make, but I like it.

The best!

I made this for a party and everyone that ate it went crazy for it! I did not make any changes to the recipe either

Really good cake. Easy to make and the icing is very fudgee! Could not stop eating it!

Both my husband's and my mom made a version of this cake throughout the 60's and 70's. It was a "go-to" for potlucks and picnics! I tried this version because I liked the sour cream idea better than buttermilk and it turned out delicious! The only change I will make is to add about a tsp. of cinnamon, as both our moms did. Such a rich and tasty dessert!

Great recipe. The cake turned out moist, chocolatey, and sweet - just what I was expecting.

The family loved it! The only change i did was added the cinnamon and used my own frosting.

I used to make this cake all the time when my boys were growing up. They are now 35&32. I made this for dessert for dinner tonight with my step daughter, SIL and identical twin grandsons. My darling hubby loves chocolate cake with chocolate frosting.... today is the 3rd anniversary of his Mom's passing, and she would make a cake similar to this for my hubby. And I'm make Ricotta Gnocchi with a quick marinara sauce for dinner that I recently saw on The Kitchen (Food Network 1/31 2015). BUT I LOVE THIS CAKE... My boys called "Texas Cake".

Delicious! Not too sweet, which makes it very popular for the ones that don’t have a super sweet tooth like I do.;)

Yummy & enjoyed making this. Thanks for recipe

easy to make

Moist and delicious. Lots of compliments from the crowd!

This is my go to recipe for any gathering. It's always a success!

This was a great addition to our Thanksgiving Day spread! I used a 9"x13" pan to make it a bit thicker. I used dark cocoa powder and also added a teaspoon of esspresso powder to the frosting to make it even richer. I will definitely make this again!

My 11-year-old daughter made this all by herself. Her first cake from scratch, for the Super Bowl, which was in Texas. It was the perfect Texas sheet cake I remember, a cross between cake and brownie. For the person who thought the frosting was gritty, did she not know what confectioner's sugar was? My daughter also made that mistake, but once she started over and used powdered sugar, it was delightful. But you must love chocolate!