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White Texas Sheet Cake Recipe

Recipe by: Diane Kester

"This cake is good to make a day ahead, and is very popular at pot-lucks."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook20 m
  • Ready In40 m
  • 1Preheat oven to 375 degrees F (190 degrees C).
  • 2In a large saucepan, bring 1 cup butter 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 10x15-inch baking pan.
  • 3Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
  • 4Combine 1/2 cup butter 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.
Footnotes
  • Cook's Note:
  • Substitute margarine for butter if desired.
Ingredients
  • 24 servings
  • 344 cals
  • 1 cup butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • Frosting:
  • 1/2 cup butter
  • 1/4 cup milk
  • 4 1/2 cups confectioners' sugar
  • 1/2 teaspoon almond extract
  • 1 cup chopped pecans
Nutrition

Amount per serving ( 5 total)

  • Calories:
    344
    17%
  • Fat:
    16.7
    26%
  • Carbs:
    48.1
    16%
  • Protein:
    2.4
    5%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

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