White Texas Sheet Cake

By Joanie Ward, Taste of Home

This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece!

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Total Time

Prep: 20 min. Bake: 20 min. + cooling

Makes

20 servings

 

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup butter, cubed
• 1 cup water
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon almond extract

FROSTING:

• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 4-1/2 cups confectioners' sugar
• 1/2 teaspoon almond extract
• 1 cup chopped walnuts

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Directions

1. Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
2. In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.
3. Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes.
4. For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.

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Test Kitchen Tips

• This makes a big, beautiful birthday cake with plenty of room for candles. Just add sprinkles!
• The roasty flavor of toasted nuts pairs well with decadently sweet desserts. Be sure to toast your walnuts before adding them to the frosting.

Nutrition Facts 

1 piece: 409 calories, 19g fat (10g saturated fat), 62mg cholesterol, 304mg sodium, 58g carbohydrate (45g sugars, 1g fiber), 4g protein.

See more at: Taste of Home