*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Just wonderful! In my opinion it just isn't authentic Texas sheet cake without the addition of coffee. My husband loves chocolate cake and had never had this before. He said it was the best cake he'd ever had and now has a new favorite!
This was a wonderful recipe. I have made this before but never did use coffee. It was delicious. In response to a previous reader that said the icing hardened before the cake could be spread...when my cake is done I pull out the rack and leave it right on the rack (with the oven still on) in front of the open hot oven and spread on the frosting at once. Someone had suggested this to me and I've never had a problem with spreading the frosting.
I made this cake for my husband's birthday. I must say I was a little disappointed. I followed the recipe exactly as stated. The cocoa powder may have been too old. My husband loves chocolate and it just did not have a rich chocolate taste. I most likely will not try again.
I made this cake last month for a potluck we had at our church to honor our pastor. I never made Texas Sheet Cake before and our pastor loves coffee and chocolate so I thought this would be a good thing to take. When it was time to clean up I happened to see one lady putting four pieces on a plate to take home. Everyone loved it and said I could bring it again. Tomorrow I am making it again for my son's birthday party. What a great tasting cake!
A very moist cake that went together quickly. The secret is to frost immediately as it comes from the oven. I have a family of chocoholics so I doubled the dark cocoa powder in both cake and frosting and cut the sugar in both by 1/2 cup. Delicious! Couldn't keep my hubby out of it. Oh yeah make sure your jellyroll pan is 13X18.
This is a very old recipe of mine....A true crowd pleaser with on-hand ingredients quickly throws together and not much effort. You will always get requests for more with this one! The only change I make is I use all butter in the batter rather than the shortening (don't like to use shortening at all). You won't be sorry!