Texas Sheet Cake

  • hilty1 Posted: 01/11/12
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    I made this 12 years ago and loved it then too! Made it for an impromtu weeknight meal just to get rid of some buttermilk and was a huge hit - I would add a bit more cinnamon next time, but easy to make and can easily feed 12 (but the leftovers are awesome).

  • melissark Posted: 01/22/12
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    Very good! Loved the frosting!!! Easy dessert!

  • JennJud Posted: 01/20/12
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    This was absolutely fantastic! Made it for fun, ended up eating it the entire weekend. I actually think it tasted better the second and third day. Easy to make and had all ingredients on hand (except buttermilk, which I made by combining 1 TBSP vinegar and almost 1 cup of milk, let sit 5 minutes, stir, and use desired amount).

  • RickiJohnson Posted: 02/08/12
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    One of my beefs with Cooking Light in general is that too often, they rely very heavily on sugar to make up for the loss of deliciousness that happens sometimes with reduced fat. This is a good, old recipe. That said, 5+ cups of sugar--even for a jelly roll pan sized cake with frosting, is almost obscene in a country with diabetes increasing to epidemic proportions, even in children, and contradicts what the editors say is their purpose for this magazine's existence. As I diabetic, I wouldn't eat this cake myself; as a responsible human, I will not make it a second time for other people when I have fabulous lower fat AND low sugar alternatives. This should go back to the drawing board, and should only be offered as a"healthy" alternative if there really IS a healthy, not just lowered fat, alternative.

  • Sue0601 Posted: 01/07/12
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    I made this the first time it was published. Loved it then and still love it now.

  • 1carolyne Posted: 01/26/12
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    Okay, I didn't want to be one of those annoying reviewers that change the recipe and then review the recipe based on their revisions, and it did give me an excuse to make this twice. So that being said, I made the recipe as called for, and it was awesome... But, I also wanted to see if I could make it less sinful, so for the cake, I substituted the 1/2 cup of butter and 1/2 cup of buttermilk with 1 1/2 cup of fat free plain yogurt. I also added an additional 1/4 cup of water. I kept the frosting the same, and it was just as amazing. Really!! I have made it a few other times with my revisions, and have received rave reviews from lots of people. And, I never mention the fact, that it's been ultra lightened. People just assume it's very decadent. Try it. You won't be disappointed.

  • jimrobb Posted: 02/07/12
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    My Granny used to make that cake for us 50 years ago.I made one last week.Its been called better than sex chocolate cake.Google it and thats the recipe that will come up.When my kids were still around that cake would be gone in 3 days,sometimes 2.I dont think that theres another cake that compares.But Im into chocolate

  • CherylT Posted: 02/01/12
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    My family and the family I gave some of this to all thought that this cake was overly sugary. I'm not sure if it was my fault for not mixing properly but it isn't something I would make again. I also didn't like having to make it in a jelly-roll pan as I like to halve recipes for my family of 3 and it wasn't easy to do with this one. I love Cooking Light and can't believe that this was rated the #2 best chocolate recipe ever. There are better. Next, I am going to try the double chocolate soufflés (one of the top 16 finalists) as I made that before and it was outstanding.

  • lynngee Posted: 02/08/12
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    A fond family tradition at my house. I have made both the original version and this Cooking Light version. Cannot honestly tell the difference. C.L did a masterful job of cutting calories and fat in the recipe - kudoes! If you don't believe me - check out original versions such as Paula Deen's recipe. Yes, C.L.'s version does require 5 cups of sugar. . . get over it. You could probably sub Stevia for sugar in the cake - but not for the frosting which melts into the cake. Save this special Texas sheet cake for birthdays and celebrations and savor it at those times without feeling guilty.

  • metrodccook Posted: 02/20/12
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    I have to agree with those who said this recipe has way too much sugar. I made this last night for guests and got into it without reading through the recipe first, so I didn't realize it until there was no turning back. The funny thing is - I have a major sweet tooth - and this was BEYOND too sweet for me. The sugar took over the flavor of the cocoa. And the nutritional chart for one slice of this cake is a major turnoff to me making this again. Hard to believe this is a "light" version.

  • kenneymaryb Posted: 02/21/12
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    This is a delicious, easy cake!! I didn't have buttermilk and used skim milk and it was still wonderful!!

  • JodyVT1977 Posted: 05/09/12
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    Delish! Made for a co-workers birthday, and it totally impressed. Definitely used extra cinnamon and only used 1 & 1/2 cups of sugar in the cake and 2 cups of powdered sugar in the topping. Perfectly chocolatey and sweet!

  • KristenLewis Posted: 07/12/12
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    Excellent recipe. You won't believe it is "light". A few substitutions: I used one cup of white whole wheat flour and one cup almond flour. I used one cup of sugar and half a cup of agave in the cake recipe (instead of 2 c sugar). I also used half a cup of coconut oil in place of butter in the cake recipe. I kept the icing as is with all the butter and powdered sugar, though next time I might use a 1/4 or 1/3 cup less of powdered sugar, as it was quite sweet (though delicious). Even with substitutions, the cake was very moist, had a great crumb, was rich and chocolatey, and it kept well for 3 days at room temp (by then it was all gone, between just three of us!). I served the warm cake with Bluebell Homemade Vanilla ice cream. This was the best dessert I made all summer. Thanks!

  • pkh1210 Posted: 07/24/13
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    Has anyone tried this above 3000 ft?

  • Carisa58 Posted: 04/07/14
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    I wouldn't change a thing about this recipe. Not the amount of sugar, spices, butter or anything else. I made it exactly as the recipe called for and everyone loved it. The only thing I would have liked better is a way to get it out of the pan once it has cooled down. I don't care for serving a cake in the pan it was baked in. Not very pretty. I don't know if lining the pan with parchment paper would help, because this cake is so tender it might break up if you try to lift it out of the pan.

  • EllenDeller Posted: 07/06/14
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    I've been making this for big occasions like potlucks and parties since it first appeared in CL over a dozen years ago. I cut it into 32 pieces, though, since it's so sweet. I'm making another one tonight and will try another reviewer's suggestion to cut down the sugar in both the cake and the icing. It is less like a cake and more like a gooey brownie. It's pretty wonderful!

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