This tried and true recipe is absolutely delicious. Nearly 15 years ago, Joanie wrote, “With its creamy frosting and light almond flavor, no one can stop at just one piece!” That certainly is still accurate today. Another reader, Kaye Buckley, from Springfield, Massachusetts loves this recipe and was wondering if we could do a makeover on it. Without being able to see a noticeable difference in flavor, our team cut over 50% of the fat, and more than a third of the calories. Enjoy!
- 1/2 cup butter, cubed
- 1/2 cup water
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 2 eggs, beaten
- 1/2 cup reduced-fat sour cream
- 1/2 cup unsweetened applesauce
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- 1/4 teaspoon baking soda
- 1/3 cup reduced-fat butter
- 1/2 teaspoon almond extract
- 3 cups confectioners' sugar
- 2 tablespoons fat-free milk
- 1/2 cup finely chopped walnuts, toasted
- 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, applesauce, salt, baking powder, extract and baking soda until smooth.
- Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 375° for 15-20 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 small bowl, beat butter and extract until smooth. Gradually beat in confectioners' sugar. Add milk; beat until smooth. Spread over warm cake; sprinkle with walnuts. Cool completely. Yield: 20 servings.
Originally published as Makeover White Texas Sheet Cake in Light & Tasty August/September 2007, p10
Reviews for Makeover White Texas Sheet Cake
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 16, 2010
"I made this cake last week and it was oh so good. I did use replacer instead , but it was so good that it was ate without even being frosted!"