Texas Sheet Cake

Yes, part of my family doe's not like nuts so I put half and half on top!   Good with are without!

Can you use a box cake mix for this and just make the frosting to pour on when it comes out of the oven?  Just curious!

Omg read that it said jelly roll pan..... DUH.

This cake was a big hit every time I made it. It is moist, overall not very sweet and has a nice texture that envites you to want a second bite. To enhance the chocolate flavor I added one tables spoon of soluble coffe.

I've made this many times and it is always a crowd pleaser. I use a 9x11 pan and baking time is closer to 35 minutes for me. Love that you don't have to wait for the cake to cool before icing.

Moist and very sweet - almost a little too much for me, and nearly more like a brownie than a cake. I liked the icing, but think I'd prefer this with fluffy chocolate frosting instead. I also would use even more cinnamon (contrary to other raters!) and perhaps cinnamon extract in the icing instead of vanilla extract.

Texan here. If you are familiar with the classic version of Texas sheet Cake (made famous by Ladybird Johnson) you will flip over this. It is fantastic! I have made it so many times I can do it without the recipe. I have never had a problem with it needing more baking time like another reviewer said. Also, to be traditional, it needs the addition of cinnamon (think Mexican chocolate). I always toast pecans and sprinkle them on after the frosting goes on, it looks prettier. Easy and fool proof when you need to feed a crowd.

I used Special Dark unsweetened cocoa. It turned out very rich and delicious. My family loved it.

I have been making this recipe for years and it is a definite family favorite. My daughter has requested it for the last 3 years for her birthday. It is not lacking in taste in any way. I've never had a "regular not light" version of the Texas Sheet Cake but would highly recommend this one!

Wow - incredible recipe. I made this last night. Very easy! I did not have any pecans or walnuts but I did have some roasted macadamia nuts and using them turned out to be a terrific decision. My husband said it was the best cake he'd ever had, so good he had to get two pieces!

There aren't enough stars to rate this. This cake is wonderful and there never seems to be enough. I make it for every get together

LOOKS WONDERFUL. FOR THOSE WHO HAVE BAKED THIS - - CAN IT BE MADE WITHOUT NUTS??? THANKS

I am SO excited to see this recipe! My Mom has made this for years--it was our standard cake for all family birthdays and other special occasions. This cake is THE TASTE of my childhood! Except for the fact that she used walnuts instead of pecans in the frosting (I can't wait to try pecans!), it's exactly the same! Thanks for posting!!!

I'm so glad to see this recipe here, I have had it for years and I make it often when I have a pot-luck or kids birthday. It's wonderful, I hope you all try it!

This was fantastic! My mom makes a Texas Sheet Cake that is wonderful and this may be even better! Thanks for the great recipe!

I have made this cake for many birthdays and other special occasions. I use Whipped Cream Frosting from a can and then it's perfect for decorating. It always gets rave reviews.

This is my "go to" recipe to feed a crowd, for something quick, for chocolate, chocolate, chocolate! It's outstanding!

I have made this recipe for over 30 years. It was given to me from a co-worker at Zeneth Plant in Springfield, Mo. I always make it for the family B'day cakes. Everyone in the family wants me to make it. It is far better than any other Texas Sheet cake recipe out there. I would give it a 10 and so would my family and friends. I made one for my next-door neighbor this week for her B'day.

Cake was a little dry for my taste. I liked the cinnamon. The frosting was perfect. I would definitely make this again because the recipe is easy.

I took this to a BBQ and received rave reviews from the other guests. On the other hand, I thought it was pretty good, but was a little disappointed after reading all the stellar reviews. The cake had a lovely moist texture, but I wish it tasted more chocolate-y...I found it to be a tad bland. I baked it in a 9x13 glass baking dish and it was still liquid in the center after 22 minutes, so I baked it an extra 10 minutes, although I think an extra 8 minutes would have been perfect. I was nervous about adding a full tsp. of cinnamon, so I only added a half teaspoon and am glad I didn't add any more. You could certainly taste the cinnamon, but it wasn't overpowering like some of the other reviewers complained about. The frosting was really good, and yes, very sweet. The cake itself wasn't overly sweet, so I thought the frosting complimented the cake well. I love that you don't have to wait for the cake to cool down before applying the frosting. I will definitely make this again because it's so incredibly easy and quick, and it's a crowd-pleaser that works very well in more casual settings.

WOW! I have never made a "lo-cal" cake before and was extremely happy with this. I did make to modifications to make it more weight watcher friendly. I used 1 C sugar and 3/4C splenda in the cake. I reduced the conf sugar to 2 C for the icing. I didn't bother substituting the eggs as it made no difference on the points. This cake was incredibly moist and tasted just like a regular cake. It did not have that "diet" taste. I will definitely make again using the same substitutions.

Great Recipe! This is the best Texas Sheet Cake I have ever had!

If you love chocolate cake and have no self control over sweets, don't make this! I was through half the cake before I knew what I was doing! It is absolutely the best cake EVER! I had to run extra miles to burn off the guilt!!