White Texas Sheet Cake

Vickie Parks

By
@Northwestgal

Texas Sheet Cakes are usually served right from the pan it's baked in. And they tend to serve a large number of people, so they're great to potluck parties. The size of the baking pan is important. Texas Sheet Cakes are supposed to be flat and are baked in a large (usually 10x15-inch) jelly roll pan. So avoid trying to bake it in a smaller cake pan, hoping for a taller cake; it won't turn out well.


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Comments:

Serves:

about 24

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

CAKE:

1 c
butter
1 c
water
2 c
all-purpose flour
2 c
granulated sugar
2 large
eggs
1/2 c
sour cream
1 tsp
almond extract (almond works best, but you can use vanilla extract)
1/2 tsp
salt
1 tsp
baking soda

FROSTING:

1/2 c
butter
1/4 c
milk
4 1/2 c
confectioner's sugar
1/2 tsp
almond extract (or vanilla extract)
1 c
finely chopped pecans (or walnuts)

Directions Step-By-Step

1
Preheat oven to 375°F (190°C). Grease a 10x15x1-inch baking sheet (or jelly roll pan).
2
In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.
3
Bake in preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
4
Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in nuts. Spread frosting over warm cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American