Grandma's Chocolate Texas Sheet Cake Recipe

This is almost the classic Texas Sheet Cake, but not quite. I still have my recipe card with the original recipe from the a Gladiola flour sack from the 1950’s. Gladiola Flour, made only in Texas, first developed the recipe & put it on their sacks. It was originally called the “Chocolate Dream Cake,” but soon became known as “Texas Dream Cake,” then as “Texas Sheet Cake,” as the recipe spread out of Texas. It’s exactly like this recipe EXCEPT THE SECRET INGREDIENT: 1 tsp Cinnamon. Without the cinnamon, it’s very good; with the cinnamon, it’s out of this world.

This is the second time I have made Texas Sheet Cake and it turned out perfect. I read the other reviews on the runny icing, and I let the icing cool for about 10 minutes or so, and it thickened up on its own. Also, remember, every oven temperature is a little different. I also used a 9x13 glass pan and had to bake the cake for an additional 10 minutes, but I keep checking every 5 minutes.

I double the chocolate, bc, why not. This time we added almond extract to both cake batter and icing...smells divine!

This cake was delicious! Made as a birthday cake and everyone loved it. I only have a 9x13 pan so it needed about 8 more minutes in the oven. The icing was a bit runny, which I think is how it's supposed to be, but I iced the cake when it was cool and let the icing cool a bit too, which helped it to thicken a bit. Added some chopped toasted pecans to the top.

Made this for family gatherings for many decades. The directions make it overly complicated. I Increased the cocoa to 1/2c. put the dry ingredients in a mixer bowl, pour boiling cocoa mixture over and mix well. Add buttermilk, mix, add eggs last. pour into a jellyroll pan, bake 20 minutes. Use buttermilk in frosting, pour over hot cake sprinkle with nuts.

I sometimes use sour cream instead of buttermilk. I use 4 T of cocoa in the batter and in the icing. I use almost 3 cups of powdered sugar in the icing I usually use a 17 inch pan. Another bonus is that the whole cake is done in a half hour

An easy 5 star chocolate cake. I tripled the amount of cocoa and baking time needed to be increased by 20 minutes. ( It could be my oven so bake as directed and test if done.)

I made this cake for my husband’s birthday last weekend. It was so good I made it again this weekend. I too had to double the cook time before it was done. This time I doubled the frosting recipe and added 1/2 t cinnamon and a cup of pecans. Delicious.

What a moist cake! I made the recipe as instructed but added chopped pecans on top. The cake itself is not too sweet but with the very sweet topping creates a perfect combination. This was a super easy recipe and my first cake from scratch. Will make it again. It got a silent reaction because my family was too busy inhaling this cake.

So amazing! I accidentally only put 1/2 cup of butter in the cake and I don’t know if it needed another 1/2 cup. It was delicious! I also added 1/4 tsp of salt to the icing because it was very sweet. I will definitely be baking this one again!

This didn't taste like a sheet cake to me. The texture was wrong. It was good, though. I did use some cinnamon in it, as suggested by another baker. I recommend the first time you do that, start with 1/2 teaspoon. Then you can adjust up or down based on your preference if you decide to do it again. I also agree with the many comments that the frosting ratios are wrong. The icing is definitely too thin and never sets. Never. I let it get completely cold before using it and it still hadn't thickened at all. Overall, I thought it was good, but will use a completely different recipe the next time I want a Texas sheet cake.

Very easy to make if you're pressed for time. Delicious snack chocolate cake. Only modification was reducing the sugar in the batter by half. In the frosting, we used whipping cream instead of milk, for added flavor.

Everything about Texas Sheet Cake is yummy, and it is hard to mess this one up. I also added a touch of peanut butter to the batter and then the frosting. It does not get any better than this. I was also thinking about just baking this and adding a bit of cinnamon.

Good flavor but wet consistency and took a lot longer to cook.

Didn’t change a thing Yummy!!

The, "extremely runny icing" is supposed to be runny. You pour it over the hot cake, AS SOON as it comes out of the oven. This isn't your traditional chocolate cake w/frosting. As the cake cools, the icing will also.

I didn’t change a thing and it was perfect.

Best cake ever

I add a little more cinnamon

Made it exactly as the recipe says. Delicious, and I did not think the frosting was too runny. I put it on right after the cake came out of the oven, and when we ate it a few hours later it had set up perfectly. That said, I'm going to try the cinnamon!