I had some recent requests for my White Texas Sheet Cake recipe, so I thought I would pop it in this week. Actually, this is a great time to share this recipe as we head into a season of graduation parties, picnics, and all things Summer. I consider this recipe a great treasure of my 17-year career as a sales rep in the gift industry. I first tasted this cake at the Country Sampler in Belleville. Chris was gracious enough to share her White Texas Sheet Cake with me and the date on it was May of 2004. I’ve been baking it ever since. It was a great gift and it was a fabulous shop. Thanks, Chris, for sharing.
3 Feet Out Of 9
I’m so happy I photographed the ingredients the way I did. It will always be a reminder of how my kitchen looked pre-redo and of course the classic Formica counter top. The spacing on the counter represents approximately 3 feet of my 9 feet of counter space and that includes a sink. This month it will be 2 years that we moved into this house and it was a downsize. The kitchen hasn’t been worked on and I’m sure some day I will wonder how I ever made it without a dishwasher and very little counter space. OK- no counter space. We bought the house because of location and for sentimental reasons. One more little note, MY sentimental reasons, not BF’s. (I guess you could say he loves me) I line up the ingredients for this particular recipe just like the picture. The stove is about a foot away and that’s where the recipe is mixed.
Don’t Let The Butter Scare You
I ‘ve always said that if a recipe has butter or sour cream in it, it’s got to be good. This recipe has butter in both the cake and the icing but don’t let that scare you. It’s simple to make and you ice it while it’s warm so it’s finished in no time. You begin by bringing the water and butter to a boil and then removing from the heat to stir in the remaining ingredients. It’s another one of those no-mixer-needed, recipes. Don’t forget to taste the batter, it’s delicious and the almond flavoring is perfect!
15 x 10
There is nothing like a sheet cake for large gatherings. It can be cut into various sizes and this particular cake is great for bite size pieces because it’s so rich. I know you’re going to love this cake and so will your family and friends.
Thanks for stopping by. Rose
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups sugar
- 2 eggs beaten
- ½ cup sour cream
- 1 t. almond extract
- 1 t. salt
- 1 t. baking soda
- ½ cup butter
- ¼ cup milk
- 4½ cups powdered sugar (
I use4 cups)
- ½ t. almond extract (I use just a little less than1/2 t.)
- 1 heaping cup chopped pecans
- In a large saucepan bring butter and water to a boil. Remove from heat.
- Sir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. I like to mix all of the dry ingredients together in one bowl.
- Pour into a greased 15 X 10 baking pan.
- Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done.
- Cool for 20 minutes.
- Spread icing over cake.
- In a saucepan, combine butter and milk.
- Bring to a boil then remove from heat.
- Add sugar and almond extract and mix well.
- Stir in nuts and spread over warm cake