White Texas Sheet Cake
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  • Ingredients 2 cups all-purpose flour2 cups sugar1 teaspoon baking powder1 teaspoon salt1/4 teaspoon baking soda1 cup butter, cubed1 cup water2 large eggs, room temperature1/2 cup sour cream1 teaspoon almond extractFROSTING:1/2 cup butter, cubed1/4 cup 2% milk4-1/2 cups confectioners' sugar1/2 teaspoon almond extract1 cup chopped walnuts View Recipe Directions 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.
  • Test Kitchen Tips This makes a big, beautiful birthday cake with plenty of room for candles. Just add sprinkles! The roasty flavor of toasted nuts pairs well with decadently sweet desserts. Be sure to toast your walnuts before adding them to the frosting. Nutrition Facts 1 piece: 409 calories, 19g fat (10g saturated fat), 62mg cholesterol, 304mg sodium, 58g carbohydrate (45g sugars, 1g fiber), 4g protein. Originally published as White Texas Sheet Cake in Taste of Home October/November 1993



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