- 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 until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. 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 forWhite Texas Sheet Cake
"With the addition of a bit more almond extract in the cake and the frosting, it was a big hit when I served it."
"I've been making this for years, maybe 20, ever since I first tasted it. It was love at first taste! It is great for potlucks and funeral luncheons, etc. It's best to make it for an event to keep from eating it all oneself. I use pecans because that's my favorite. Almonds make the most sense. It does improve with age."
"The frosting was very grainy, made exactly as recipe stated. The cake portion of the recipe was excellent."
"Loved this cake. Made it exactly as written and it was perfect."
"I made this cake for a church group of women and it was delicious. I had several requests for the recipe. Next time I will try with sliced almonds."
"This is fabulous. I made it for the teachers at my school and it was a huge hit!"