White Texas Sheet Cake


  Texas Sheet Cake is usually chocolate. When we saw this recipe for a white Texas sheet cake in the Taste of Home Baking Book we all thought we should try it.
  As in all sheet cakes of this type, it makes a lot of cake. Amy, my daughter, had a potluck supper to go to and so she was the one who got to make the cake. The rest of us just had to be taste testers. I must say it was very good.
  Amy thought that the directions where simple and the cake was moist and a change from chocolate. She rarely bakes cakes from scratch and thought this was super easy. A good recommendation for any beginning or experienced baker. 
  Do try it when you need a larger cake to take to something. Several pieces wrapped on a paper plate or in a plastic bag would sell well at a bake sale. The recipe suggests making it a day ahead as it will get better as it sets. (Everyone thought it was just fine the same day) 
White Texas Sheet Cake
1 cup butter
1 cup water
2 cups all purpose flour
2 cups sugar
2 eggs beaten
½ cup sour cream
1 teaspoon slat
1 teaspoon baking powder
1 teaspoon almond extract
¼ teaspoon baking powder
FROSTING
½ cup butter
¼ cup milk
4 ½ cup powdered sugar
½ teaspoon almond extract
1 cup chopped walnuts
  In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, almond extract and baking soda until smooth.
  Pour into a greased 15 x 10 x 1 inch baking pan. Bake at 375° for 20 to 25 minutes or until a tooth inserted near the center comes out clean. Cool for 20 minutes.
  For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat. Stir in sugar and extract. Stir in walnuts; spread over warm cake. The frosting will be thinly spread.

2 comments:

  1. Amy's Texas Sheet Cake was great! We were glad she shared with us.

    ReplyDelete
  2. One of my all time favorite cakes!!!!

    ReplyDelete

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