Comments on: White Texas Sheet Cake with Chocolate Fudge Frosting

By: Suzy K

Suzy K — Sat, 19 Jan 2019 01:56:43 +0000

For me, the almond extract MAKES the cake. I followed the instructions exactly (especially the part that says let cake cool for 20 min) and it turned out perfect. I left the icing to sit for about 5 min after boiling and poured it over – perfect!! Made this few times, and people dig it…

By: Allyson Seibert

Allyson Seibert — Tue, 18 Aug 2015 22:59:33 +0000

This recipe is not correct… did not turn out like the picture what so ever! The cake was waaaay too wet and basically collapsed when the icing was poured on… wasted a lot of $, time and effort… DO NOT ATTEMPT!!

By: JPenn

JPenn — Sun, 28 Sep 2014 21:30:30 +0000

I did not have success with this cake. The cake tested done when I removed it from the oven but once the icing was put on it must have changed the cake. When I served it several hours later it seemed underbaked and was not tasty at all.

By: Brittney

Brittney — Fri, 29 Aug 2014 00:55:35 +0000

I think I see whats wrong. The directions for the frosting are different on her website than on this web page. On her site, it says to bring the ingredients to a boil. On here, it just says combine and take off heat. I think if I had boiled it it would have gotten thicker. Oh well, now I just have molten lava cake lol

By: Brittney

Brittney — Fri, 29 Aug 2014 00:49:37 +0000

I have made this cake twice now but I can’t, for the life of me, figure out how to get the frosting on top without it completely soaking into the cake. I really love the flavor of the cake part but I’m so disappointed that when I add the frosting it turns into complete mush! The frosting was still watery after adding all the powdered sugar and the directions say to pour it on immediately when the cake is out of the oven. I did that, so I’m not sure how this is supposed to work. Please help me figure out what I did wrong, Thank you!
-Brittney

By: Maureen

Maureen — Fri, 25 Apr 2014 23:22:18 +0000

I do not see MILK in the cake ingredients but it talks about in the instructions. Something is not right. Please clarify.

By: dubyah

dubyah — Thu, 20 Mar 2014 23:04:09 +0000

This cake was wonderful!

By: snfrisby

snfrisby — Thu, 13 Feb 2014 22:57:24 +0000

This is not a true sheet cake since it’s made in a 9×13 pan but there is easily enough batter to use in a 15×10 pan and make it that way.

I made this last night. I don’t keep all purpose flour on hand so I subbed in self rising flour and omitted the salt and baking powder. This cake didn’t turn out like I expected. I will make it again but will use all purpose flour although I’ve never had a problem substituting it before. I also think it will turn out better to use a cup of milk instead of water.

I also halved the icing based on another review. I’m glad I did. Half was the perfect amount.

I’ll bake another one in a couple weeks and will update my review.

By: mrsu

mrsu — Sat, 11 Jan 2014 23:21:34 +0000

I made this exactly as written.
I did not care for the almond flavoring, but that just boils down to taste.
For the life of me, I can NOT figure out how anyone can get a regular fluffy cake out of this recipe. As I pulled the cake out of the oven, it was perfectly cooked. But as soon as I poured the icing on top, it smooshed (technical term LOL) and out went any typical fluffy cake. It looked like a gooey lemon bar- NOT like cake.
I will not be making this again.

By: Roxanne

Roxanne — Sun, 05 May 2013 12:56:43 +0000

This cake turned out delicious! I use vanilla in the cake batter cause I am not a fan of almond flavouring. I found the amount of icing might have been a bit too much, I might make 1/2 or 3/4 the icing next time (yes there will be a next time) My friends loved it too. One friend commented on there being a lot of icing to ratio of cake but he then said, but I love thick icing lol. It was well enjoyed.