White Texas Sheet Cake

Gets Better the longer it sit. So, make it the day ahead.

Photo by Donna L.
Adapted from keyingredient.com

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

20

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

20

servings

Adapted from keyingredient.com

Ingredients

  • 1

    cup butter, cubed

  • 1

    cup water

  • 2

    cups all-purpose flour

  • 2

    cups sugar

  • 2

    eggs, beaten

  • 1/2

    cup sour cream

  • 1

    teaspoon salt

  • 1

    teaspoon baking powder

  • 1

    teaspoon almond extract

  • 1/4

    teaspoon baking soda

  • FROSTING:

  • 1/2

    cup butter, cubed

  • 1/4

    cup milk

  • 4-1/2

    cups confectioners' sugar

  • 1/2

    teaspoon almond extract

  • 1

    cup chopped walnuts

Directions

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, extract and baking soda until smooth. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes. For frosting, in a large saucepan, bring butter and milk just to a boil. Immediately remove from the heat; stir in confectioners' sugar and extract. Stir in walnuts; spread over warm cake. Cool completely. Yield: 20 servings. Nutrition Facts: 1 piece equals 409 calories, 19 g fat (10 g saturated fat), 62 mg cholesterol, 304 mg sodium, 58 g carbohydrate, 1 g fiber, 4 g protein.

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