White Texas Sheet Cake Recipe

Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 409
  • Fat:
  • 19 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 62 mg
  • Sodium:
  • 304 mg
  • Carbohydrate:
  • 58 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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White Texas Sheet Cake

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This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece!

SERVINGS: 20

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. Bake: 20 min. + cooling

Ingredients:

  • 1 cup butter, cubed
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 eggs, beaten
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon almond extract
  • 1/4 teaspoon baking soda
  • FROSTING:
  • 1/2 cup butter, cubed
  • 1/4 cup milk
  • 4-1/2 cups confectioners' sugar
  • 1/2 teaspoon almond extract
  • 1 cup chopped walnuts

Directions:

In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth.
    Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.
    For frosting, in a large saucepan, bring butter and milk just to a boil. Immediately remove from the heat; stir in confectioners' sugar and extract. Stir in walnuts; spread over warm cake. Cool completely. Yield: 20 servings.


  • Re: White Texas Sheet Cake

    In a word--WOW!

    Lady Jeanne
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