99 Reviews

Great recipe! Have made this one several times and it always turns out moist and delicious. The only change I make is to add 1 teaspoonful of cinnamon to the cake batter and I add 1 teaspoonful of instant coffee or espresso powder to the icing. It's also a quick, easy cake to stir up.

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PsychRN July 03, 2010

This was like chocolate heaven! Very, very good and easy to make. I used a 9x13 in glass pan and it took 32 min for the cake to be completely done. Thanks for sharing!

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SuperSam November 08, 2009

This is an absolutely wonderful cake. I received the recipe from my co-worker as it is a favorite at work. We bake it in a 9X13" pan but that is the only difference. It is so easy and the cake is moist and stays moist for days. I highly recommend this one for all you chocolate fiends like me.

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Kathy Berliner May 13, 2002

Very similar to the recipe my family has used for years! Instead of sour cream in the cake, I use buttermilk. I also like to add 1 teaspoon of ground cinnamon to the cake batter. Cinnamon will do nothing but enhace the chocolate flavor. Try it one time and you'll be a believer!

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Beth A. December 11, 2009

This was great -- very easy. I tripled the recipe and baked it in 2 15x20x1 pans for a church dinner. Turned out perfect when baked for the specified 20 minutes. I like the idea of using coffee in place of the water, also the cinnamon and cayenne. This recipe will be subject to much experimentation. About as easy as they come, especially the way you do the frosting. And I think it was better the morning after. Thanks for a keeper.

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Soup Queen May 11, 2006

I'm still drooling over this one! The moistest cake I have ever made! I did end up adding 1 tsp of cinnamon and did not use the nuts. Next time I may even try 2 tsp. of cinnamon. It was a huge hit at the going away party for our friends who are moving to Texas!

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trush June 05, 2011

Oddly, I did not care for this cake. Perhaps it was because I used Hershey's Special Dark Chocolate Cocoa. I made it in a 15" x 10" pan. I liked the cake part very much. The frosting had a somewhat raw sugar taste to me and I didn't care for the taste of the walnuts. Pecans probably would have tasted better. There was a very thick layer of frosting, which made the cake super sweet. I probably should have cut the pieces into brownie size pieces rather than cake size pieces.

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Marie Nixon March 28, 2009

Mrs. Hatfield I have a beef with you. That's the MOST amazing, addicting cake I have ever made. And w/ 4 kids...I've made a LOT. It was so moist and delicious....even with the nuts. (I used pecans, didn't have walnuts) wow. wow....wow. I am mad though, 'cause this is going to make me gain 5 lbs! (all in jest....thank you very much.)

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Nsremom June 15, 2008

Wonderful...exactly what I remembered! Super-easy to make! My husband said I can't make it any more because he couldn't stay out of it. Thanks!

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Schwabina January 28, 2008

Today is my mother's yorzheit (the anniversary of her death) and it was so crazy that I should stumble upon this recipe in my email today. I'm from Dallas and my mother's "go to" dessert, the dessert I grew up on, was Texas Sheet Cake and I have not had it in years. What's even more upsetting is that I have never made it for my family--they've never even heard of Texas Sheet Cake :(. I stopped what I was doing today, ran to the grocery store and made this cake. I also added cinnamon and substituted buttermilk for the sour cream because that's how my mom made it and I feel I have stepped back in time to the 1960's, 70's and 80's. What a nice way to remember my mother-- absolutely delish!!!! I sent a picture to my siblings in Texas and all have replied laughing about this infamous cake. I have decided to make this my annual tradition. Thank you for posting this recipe especially today!!!!

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beccagoldberg April 16, 2016
Texas Sheet Cake