- 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
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 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
- Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
- In a large bowl, whisk the first five 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.
- Transfer to prepared pan. Bake 18-22 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool on a wire rack 20 minutes.
- 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. Yield: 20 servings.
Reviews for White Texas Sheet Cake
"made this cake to bring to a potluck. I substituted vanilla for almond extract. I didn't have the correct size pan. I made six cupcake with the leftover batter. I used a different frosting the zucchini cupcake frosting with brown sugar from the back page of Taste of Home September October 2016"
"Made this Sunday just because it sounded really good. We absolutely love it. Great texture and flavor. Didn't add the walnuts for a couple of reasons. I'm allergic and my daughter doesn't like nuts added. If I was going to add nuts, it would be almonds. Walnuts just don't make sense. The almond flavor is very intense, so I would cut it in half next time. Other than that, no other changes are necessary. Great recipe!"
"Made this last weekend, half recipe, no nuts, to check out the texture in anticipation of using it for a shower dessert. The cake turned out well but the taste was bland. I substituted vanilla for most of the Almond flavoring. The texture was good. Next time I bake this recipe I will use all baking soda instead of part baking soda and baking powder as the chocolate version uses and will substitute all vanilla and no almond flavoring."
"Very tender cake with a delicate crumb. I did substitute milk for water. Great recipe!"
"I have made this many times since I found it. I do not understand why you would put walnuts in almond flavored anything. I have always substituted sliced almonds. Prettier and tastes better."
"This is a wonderful version of the chocolate Texas sheet cake, like many have stated the almond flavoring is strong and I love almond flavoring! When I make this again I'm going to tone it down some in both the cake and frosting. Just a really good cake!"
"This cake is absolutely fantastic! A word of advice though, do not prepare the frosting until the cake comes out of the oven. It sets up very quickly and becomes unspreadable - I learned this the hard way. Every time I serve this I get overwhelmingly good reactions. So, so good."
"If you are looking for a substitute for the chocolate version of a texas sheet cake this is a good recipe. The cake is very moist. I had trouble with the icing being too thick to spread. The almond flavor is strong so I would suggest putting it only in the icing or the cake, not both. Next time I would like to try using vanilla instead of almond flavoring."
"I first got this recipe from one of the Reiman Publications. I have subscribed to several. It is a favorite of family and co-workers. The almond flavor is stronger the next day so I make this ahead of time. I use sliced almonds instead of walnuts."
"This was quite good, not as moist as i would like but the flavor was very good! I did make it twice and added an extra egg the second time, which helped with the moistness."