White Texas Sheet Cake Recipe

Directions

In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.
Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

Reviews (168)

130

MWENDEL

May. 10, 2004

"Everytime I make this cake for work I go home with an empty pan. However, I prefer to use cream cheese frosting. It goes very well with this cake. 1 package of cream cheese, 1 box of powdered sugar..." See more, 1 tbsp. butter and 1/2 tsp. almond extract"

chellebelle

May. 20, 2007

"When I found this recipe I was so excited! I love the chocolate version of Texas sheet cake and this one is just as great! I like to make one chocolate and one white for summer outdoor barbecues. If y..." See moreou've never made a Texas sheet cake before, you will doubt the odd preparation method and probably be concerned that there is no possibility that it will turn out when you see the runny batter, but don't worry!! It will be a moist, tender cake. Also, be SURE to use the 10 x 15 pan, NOT a 9 x 13 or it won't cook properly. It's *supposed* to be flat. I love the warm icing spread over the warm cake, no waiting for anything to cool! It makes a smooth, attractive cake surface too. Anybody I've ever served this to has been impressed by the flavor and moistness even if it's not fancy. But NOT for the timid sweet tooth! It's definitely sweet!"

RUBY2

May. 21, 2005

"I've introduced my part of the world to Texas Sheet Cake and it was very well-received. Quick to prepare, moist, nice flavor. I've made it with both almond and vanilla extract, both times it went qu..." See moreickly. We did find it way too sweet so the 2nd time around I reduced the sugar in the cake to 1.5 cups and for the frosting used one third cup of butter and a bit less than 4 cups of confectioner's sugar."

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