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Texas Sheet Cake VI

Rated as 4.79 out of 5 Stars

"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."
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Ingredients

1 h servings 709 cals
Original recipe yields 12 servings (1 - 12x18 inch sheet pan)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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


Per Serving: 709 calories; 35.8 g fat; 96.2 g carbohydrates; 6.6 g protein; 116 mg cholesterol; 398 mg sodium. Full nutrition

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Reviews

Read all reviews 80
  1. 85 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 o...

Most helpful critical review

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...

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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 o...

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. ...

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 re...

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 ma...

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 earli...

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 a...

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 ne...

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...