Chocolate Sheet Cake III

I didn’t make any adjustments so that I could use this as a baseline. I’ll be honest, this took me straight back to childhood and family gatherings where my aunts made this EXACT recipe. This is absolutely delicious and my whole family of 5 gave rave reviews as well. Thank you so much for posting this one!!

This cake is sooo good. I topped with slithered almonds

I haven’t made this cake in years!! It was better then ever, perfect birthday cake for my husband!

I would make two small rounds or a larger flat pan. Took quite a bit to longer to cook than the recipe stated.

THIS. IS. THE. BOMB.

This recipe was delicious and rich! Thanks for sharing! I had to change one thing and that was only because my sons’ schools are “nut free”. I put coconut in the icing instead of nuts, and it still came out wonderful!! Thanks again!

It was yummy, but kinda dry and it didn’t keep well.

Yum!! I used 1 stick of regular butter and 1 stick of 50/50 Smart Balance… I omitted the nuts on the frosting, too. Didn’t have a jelly roll pan so baked cake in a 9 x 13 and it took about 25-30 minutes instead. We LOVED this cake — the cinnamon in it was just the right touch, and the cake was moist and delicious. We served it with french vanilla ice cream. This was my husband’s 40th birthday cake, and he said he’d happily turn 40 again next year if it means more of this cake!

Delicious moist cake. Read reviews about how it is not a sweet cake and agree. I like the cinnamon, adds a unique taste. Frosting didn’t make enough to my liking. Would make again!

Excellent. I made some variations on the frosting. I browned the butter, and instead of using confectioners sugar I used 1/2 cup brown sugar and brought it to a boil after mixing in the sugar. My guests couldn’t get enough of them.

I loved this cake–moist, tasty. I don’t like using sweetened condensed milk, so might have to figure out a replacement next time. I lessened the brown sugar (I always lessen the sweetener in sweets). I am a spice cake fiend–just about everything I bake has one or more spices, so I loved the addition of cinnamon (which also helps regulate blood sugar so is good with sweets!) but my chocolate-loving father said “that’s not chocolate cake, that’s a spice cake”–so be forewarned this is not a decadently rich chocolatey cake. I love it, though!

I used almond extract instead of vanilla. I also left out the walnuts. Thank you for the recipe.

I made this cake for my daughters birthday and it was a big hit. My Mom is a wonderful cook and gave me rave reviews! I did cut the cinnamon down to 1/2 teaspoon. I also used butter instead of margarine.

I liked this cake, my partner loved it, he can’t stop eating it! The only slight niggle with it I have is the cinnamon. I absolutely love cinnamon but am not keen on it in this recipe. I made the cake as given but next time I will omit the cinnamon and add some grated orange zest to the cake mixture before baking and some orange juice to the icing. One other thing, rather than greasing the cake tin, I lined it with baking parchment to ensure the cake came out cleanly.

This is the best cake ever! I didn’t have the brown sugar so I used just regular granulated white sugar and I left out the nuts. (we don’t eat nuts) I think I will use the chocolate cake recipe from now on. The icing is the best ever! It is sticky, but I used cooking spray and it came out fine.

I made this into cupcakes- baked 12 of them for 15 minutes and they came out superb. Great flavor to the cupcake and sticky moist. Icing was a nice surprise too! My hubby loves them, and he doesn’t usually like chocolate cake! I didn’t use cinnamon, i’ll give it a try next time.

This really does taste like Mexican Hot Chocolate in cake form because of the cinnamon. It is not a chocolate-chocolatey cake but the frosting makes up for it. The cake got denser the longer it sat and since the frosting is more like glaze, my fiance’ likens it to cake doughnuts. I agree with him!

This recipe helped me make the moistest chocolate cake I’ve made this year. Modifications: 1/2 cup butter instead of a whole cup, a touch more cinnamon, 1 cup almond milk instead of water, 30min at 350F in a bunt pan. I wonder how it would taste with an additional splash of coffee extract…mmmm….delicious, no doubt!

Made this with only a couple minor changes. First, I used cold brewed coffee in place of the water, and secondly, I used chopped Pecans in place of the walnuts in the frosting. Oh, I guess I made another sub of butter for the margarine. as that was what I had on hand, and only a couple shakes of cinnamon. Is a very good cake that is not overly sweet, and quick to throw together.

Excellent recipe. I made one small cake for my daughter’s friend’s bday today, and the rest of the batter was made into cupcakes which turned out great. I half filled the cupcake liners, baked for 12mins, they rose beautifully.

This cake was absolutly devine it was simple to make and a big hit at a work event will be making again