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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!
Nutritional Facts 1 piece equals 409 calories, 19 g fat (10 g saturated fat), 62 mg cholesterol, 304 mg sodium, 58 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as White Texas Sheet Cake in Taste of Home October/November 1993, p39
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Reviewed on Aug. 29, 2012 by lulu2006
Do you have to keep this cake in the fridge ?
Reviewed on Jul. 26, 2012 by kshea
I can't click on the stars. I would rate this 5 stars. I have been making it for years, and it is wonderful!
Reviewed on May. 12, 2012 by hedjo
This is my favorite cake of all time! I use the cake recipe from the Makeover White Texas Sheet Cake version and the icing recipe from the original White Texas Sheet Cake version. I have had so many requests for this recipe. Love it!
Reviewed on Mar. 28, 2012 by conshanty
Very good cake. Very moist.I made this cake several times. First time as written. Second time with vanilla instead of almond extract, which my family prefers. Third time, I accidentally used just ONE STICK of butter in the cake, rather than ONE CUP; and it still turned out great--a bit lighter texture, but still plenty moist. Given the fat/calories in butter, I will continue using just half the butter.Frosting is quite sweet for me, but definitely still good.
Very good cake. Very moist.
I made this cake several times. First time as written. Second time with vanilla instead of almond extract, which my family prefers. Third time, I accidentally used just ONE STICK of butter in the cake, rather than ONE CUP; and it still turned out great--a bit lighter texture, but still plenty moist. Given the fat/calories in butter, I will continue using just half the butter.
Frosting is quite sweet for me, but definitely still good.
Reviewed on Feb. 01, 2012 by billandconnier
LOVE this sheet cake and the almond flavoring makes it fabulous! I would suggest cutting back on the flavoring though... it is strong!
Reviewed on Oct. 05, 2011 by shortydaisi
This is my absolute favorite cake!!!
Reviewed on Sep. 02, 2011 by kel dehnert
I made this for a super bowl party. Friends raved. Said it tasted like a glazed doughnut.
Reviewed on Jul. 14, 2011 by JoyBugaloo
This is a decadently delicious recipe! I ran short on walnuts, so I mixed in some macadamia pieces (both toasted in a dry pan first), and that turned out to be a YUMMY combo! Also, in the frosting, I used buttermilk instead of regular milk, cut back on the powdered sugar by at least a half cup, and added a couple of tablespoons of Grade B maple syrup. CRAZY GOOD!
Reviewed on Jan. 22, 2011 by carpenterlady1225
I have baked this cake at least 6 times. everyone loves it. The only thing that I have changed is, I have used pecans if I didn't have walnuts.Great recipe.
Reviewed on Jan. 18, 2011 by NeenieBug
I made this cake for my office Christmas party and some family and church gatherings this year. I got so many compliments and requests for the recipe. It's a keeper.
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