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White Texas Sheet Cake

 White Texas Sheet Cake
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!
20 ServingsPrep: 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

2 of 2

White Texas Sheet Cake (continued)

Directions (continued)

  • 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.
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.