white texas sheet cake
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.
prep time
10 Min
cook time
20 Min
method
Bake
yield
about 24
Ingredients
- CAKE:
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon almond extract (almond works best, but you can use vanilla extract)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- FROSTING:
- 1/2 cup butter
- 1/4 cup milk
- 4 1/2 cups confectioner's sugar
- 1/2 teaspoon almond extract (or vanilla extract)
- 1 cup finely chopped pecans (or walnuts)
How To Make white texas sheet cake
-
Step 1Preheat oven to 375°F (190°C). Grease a 10x15x1-inch baking sheet (or jelly roll pan).
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Step 2In 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.
-
Step 3Bake in preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
-
Step 4Combine 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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