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
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.


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

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


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