Taste of Home
White Texas Sheet Cake
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 20 servings.
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 sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! —Joanie Ward, Brownsburg, Indiana
Ingredients
-
2 cups all-purpose flour
-
2 cups sugar
-
1 teaspoon baking powder
-
1 teaspoon salt
-
1/4 teaspoon baking soda
-
1 cup butter, cubed
-
1 cup water
-
2 large eggs, room temperature
-
1/2 cup sour cream
-
1 teaspoon almond extract
-
FROSTING:
-
1/2 cup butter, cubed
-
1/4 cup 2% milk
-
4-1/2 cups confectioners' sugar
-
1/2 teaspoon almond extract
-
1 cup chopped walnuts
Directions
-
1.
Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
-
2.
In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.
-
3.
Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes.
-
4.
For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.
Nutrition Facts
1 piece: 409 calories, 19g fat (10g saturated fat), 62mg cholesterol, 304mg sodium, 58g carbohydrate (45g sugars, 1g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC