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 sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! —Joanie Ward, Brownsburg, Indiana
Reviews
This was a total fail. I don't know why but the frosting is so hard it is not creamy. Taking it to work but sadly will be stopping by the bakery to have a presentable item. Personally I cannot reccomend this and would search for something else. Shame.
O.K. I have this recipe in my recipe keeper which you have to copy and paste on it and it say's 1 cup of milk ( and the direction's say water which is not listed in the ingredient's in the batter on here it say's water so which one is it .
I had been wanting to make this cake for awhile so one day I just made it for no reason except we should have something like this. I didn't think I had any walnuts but I knew I had slivered almonds so that is what I used in the frosting. I must have gaged my family's need for cake right because they almost inhaled it. I will be making this one again and I will try other nuts in the frosting for fun.
I didn't have almond extract so I decided to try this with lemon. I used double the amount of extract in the cake since I feel lemon extract is not as strong as almond extract. I used lime juice and lemon juice in the frosting instead of extract. My family absolutely LOVED this cake. Definitely will make it again!
One of our family favorites and my "go to" recipe for a dessert for large functions, as this sheet cake feeds a lot of people. Every time I take it to a get together, I get lots of raving comments and requests for the recipes.
So good it didn't last long. I was afraid this was going to be overly sweet
This was a very good cake. My husband couldn't keep from eating it. Will definitely make again!
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May 29, 2020. Loved this cake. Joanie, Thank you for this recipe. A keeper! In my oven took 12 minutes more. This cake was light and delicious at room temperature. When refrigerated cake texture becomes heavier so I prefer it at room temperature. I like almond flavor so I used 1/2 tsp vanilla extract and 2 tsp almond extract in cake and 2 tsp almond extract in frosting with walnuts and sliced almonds. Yum. Taffy
Since my daughter loves my almond favored Kringle at Christmas, I made this for her first Mother's Day and it was a big hit! Basted on other people's comment's that it was too sweet, I cut the sugar in the frosting by a quarter cup, when I make again, I'll probably cut it down another 1/4 cup. Since I thought an almond flavored cake should have almonds in it, I experimented by frosting half the cake with walnuts and half of it with sliced almonds. It was unanimous amongst all of us that did a taste comparison that the almonds won. So the next time I make will be with all almonds. So delicious and rich! A little goes a long way.