Chocolate Sheet Cake

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I noticed that the batter did not taste very chocolatey before I baked the cake. Then I was very disappointed that it did not seem to rise at all while baking. The cake was about half an inch high. I thought I did something wrong, but it looked exactly the pictures on Ree's website when it came out of the oven . I needed the cake to serve a crowd, so decided to start over. Kelsey Nixon's cake plus Ina Garten's instant coffee powder idea made a much tastier, substantial sheet cake.

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This is Ree Drummond's version of a classic and much-loved cake. Unfortunately I think it is the most sweet and greasy version out there. I think plenty of people will still love it but it is just too much sugar and butter and not enough chocolate for me.

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I made this for Valentine's Day for my co workers and I had to make it again because everyone loved it!!! This recipe is great and not that hard for a cake/icing made from scratch. This will be my go to chocolate cake recipe.

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I made this twice the first time forgot the eggs came out great second time put in the eggs and still came out great.

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I have baked this cake many times. I have always called it Texas sheet cake. Yum!!!!!!!

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Wonderful old cake recipe---but do not use light butter for the cake as it has too much water in it. I tried it and it came out like rubber. Had to throw it away.

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I have been making this cake for over 40 years. We also call it Texas Sheet Cake and the only thing I do differently is add cinnamon to the batter. Yum!!

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Also, I have been making this cake for about 30 years and always a hit. Only change I make is using 1 stick of butter in icing. As soon as cake has finished baking I remove from oven and spread minature marshmallows over top, returning to oven to soften. I have icing ready to spread as soon as cake comes out of oven and pour over soft marshmallows and run knife through icing and marshmallows to blend.

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I have been making this cake for 30 years! It's a great moist cake. Grew up eating this cake in Texas!

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I have made this cake many times and it is wonderful. Goes far with a crowd and the children love it, mostly without nuts in the icing. My only suggestion is to wait for the cake to cool to pour on the icing. It gives the cake a chance to firm up, otherwise the weight of the icing flattens the cake slightly. I have also found that I can cut the icing recipe in half and it is enough sweetness and the icing is think enough for us. Love Ree's recipes. The step by step directions on Pioneer Woman web-site are fantastic and make the recipes so much clearer and easy to understand.