White Texas Sheet Cake Recipe
White Texas Sheet Cake Recipe photo by Taste of Home

White Texas Sheet Cake Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 20 servings

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

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.

Directions

  1. 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.
  2. 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 minutes.
  3. 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.
Originally published as White Texas Sheet Cake in Taste of Home October/November 1993, p39

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.

Reviews for White Texas Sheet Cake

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Jan. 12, 2014

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.

MY REVIEW
Reviewed Dec. 6, 2013

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.

MY REVIEW
Reviewed Nov. 17, 2013

absolutely fantastic, and although I have almond extract I keep vanilla on the counter, so I used that instead. I was almost out of powdered sugar, so it wasn't as sweet a frosting as it could have been, which allowed me to have a taste. That was super exciting. Can't wait to bring it to work. The leaving it out overnight, is really a good tip. It does get better the longer it sits.

MY REVIEW
Reviewed Sep. 28, 2013

It is fabulous.

MY REVIEW
Reviewed Aug. 22, 2013

This is a keeper! My son said it was the best cake ever.

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