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Makeover White Texas Sheet Cake

 Makeover White Texas Sheet Cake
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
20 ServingsPrep: 15 min. Bake: 15 min. + cooling

Ingredients

  • 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 McCormick® Pure Almond Extract
  • 1/4 teaspoon baking soda
  • FROSTING:
  • 1/3 cup reduced-fat butter
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 3 cups confectioners' sugar
  • 2 tablespoons fat-free milk
  • 1/2 cup finely chopped walnuts, toasted

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, applesauce, salt, baking powder, extract and baking soda
  • until smooth.

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Makeover White Texas Sheet Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 piece equals 266 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 230 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.