Texas Sheet Cake
Sometimes you want cake. Sometimes you want A LOT of cake, like the size of Texas! Last week we had our Annual Night Out block party and I wanted to bring a dessert. A dessert that would be easy to make, portable and big enough to share with all of the great people who live on our street.
Bestie Alex at yumsandloves has made her chocolate Texas sheet cake for work parties and book club and she inspired me to make my white cake version for the block party. When I read the recipe below I was most excited about the addition of the almond extract.
White Texas Sheet Cake (adapted from allrecipes.com)
- 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
- 1/2 cup butter
- 1/4 cup milk
- 4 1/2 cups confectioners’ sugar (I would start with 3 cups and check the consistency, 4 1/2 cups yielded a very stiff frosting)
- 1/2 teaspoon almond extract
- 1 cup chopped pecans
1. In 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 10x15x1 inch baking pan (jelly roll type pan)
2. Bake at 375 degrees F for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes. (I would recommend only cooling for 10 minutes.
3. Combine 1/2 cup butter and milk in saucepan; bring to a boil. Remove from heat. Mix in confectioners’ sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.
I received many compliments on this cake and some neighbors even asked if I was from Texas. Definitely not from Texas! The cake had a moist consistency with that wonderful essence of almond. The frosting was slightly stiff, so like I said above, I would modify how much of the confectioners’ sugar is added.
When you have a gathering with lots of people, remember this dessert!