White Texas Sheet Cake

3
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.

Rating:
★★★★★ 2 votes
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)

Step-By-Step

1Preheat oven to 375°F (190°C). Grease a 10x15x1-inch baking sheet (or jelly roll pan).
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.
3Bake in preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
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.

About White Texas Sheet Cake

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