WHITE TEXAS SHEET CAKE

I love sheet cakes, they are so good, easy to make and are actually better if you make them a day ahead of time.

You don’t need to be a baker to make a sheet cake, they are borderline foolproof! This is flavored with almond extract, but my grammy also loved to use lemon extract. Either way, its delicious.

My mom also has a great traditional Texas sheet cake recipe (for you chocolate lovers – I’m sure I’ll make it sometime this summer), but I really love white cake and since we are celebrating Memorial Day/my birthday at home this year, we went for this version!

Y’all let me know what you think!

Print

With ImageWithout Image

WHITE TEXAS SHEET CAKE

Servings: 16-20

Author: Sandy Margritz - Midwest Southerner

Prep time: 20 MinCooking time: 25 MinTotal time: 45 Min

A white Texas sheet cake with almond extract and a warm pecan frosting. Borderline foolproof, feeds twenty, and it tastes better the day after you bake it.

Ingredients

FOR CAKE

• 1 Cup Butter or Margarine
• 1 Cup Water
• 2 Cups All-Purpose Flour
• 2 Cups Sugar
• 2 Eggs, beaten
• 1/2 Cup Sour Cream
• 1/2 tsp Almond Extract
• 1/2 tsp Vanilla Extract
• 1 tsp Salt
• 1 tsp Baking Soda

FOR FROSTING

• 1/2 Cup Butter or Margarine
• 1/4–1/2 Cup Milk
• 4 1/2 Cups Confectioners’ Sugar
• 1/2 tsp Almond Extract
• 1 Cup Chopped Pecans

Instructions

CAKE

1. Preheat oven to 375 degrees.
2. In a large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream almond extract, salt and baking soda until smooth.
3. Pour into a greased cookie sheet. Bake at 375 degrees for 20-22 minutes, or until cake is golden brown and tests done.
4. Cool for 20 minutes while you make the frosting.

FROSTING

1. Combine butter and milk in saucepan. Bring to a boil.
2. Remove from heat and add all sugar & extracts. Mix well.
3. Stir in pecans; spread over warm cake.

Notes

• This cake gets better as it stands. Try to make it a day in advance.
• May use walnuts instead of pecans.
• May use lemon extract instead of almond. 

All rights reserved for Sandy Margritz