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Nutrition Facts
Serving Size 1 (136g) Recipe makes 16 servings
Calories 513
Calories from Fat 220		(42%)
Amount Per Serving		%DV
	Total Fat 24.5g	37%
	Saturated Fat 12.6g	63%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 362mg		15%
Potassium 80mg		2%
Total Carbohydrate 72.1g		24%
	Dietary Fiber 0.9g	3%
	Sugars 58.4g
Protein 4.0g		8%
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Birthday Cookout

Dar Jenkins

Christmas Dinner, 2007

ratherbeswimmin'

White Texas Sheet Cake

Recipe #27899 | 57 min | 35 min prep | add private note

⁽⁶⁶⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
May 8, 2002

Really incredible. The best when served warm. Bring this to lots of potlucks.

SERVES 16 -20 (change servings and units)

Ingredients

1 cup butter or margarine
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda

Frosting

1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

Directions

1
In a large saucepan, bring butter and water to a boil.
2
Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.
3
Pour into a greased 15x10 inch baking pan.
4
Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done.
5
Cool for 20 minutes.
6
Meanwhile, for frosting, combine butter and milk in a saucepan; Bring to a boil; remove from heat; add sugar and extract and mix well.
7
Stir in walnuts; spread over warm cake.

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Featured Reviews for This Recipe

From: magpie diner

On Oct 27, 2009

60 odd good reviews can't be wrong. I doubled the recipe and made a big double decker cake. As everyone else said, I have never made a cake that way, but it absolutely works and here we are 3 days later and it's still as moist as the day it was baked, better even. I love the almond flavour. I had some troubles icing it, I don't know if the cake was still too warm or not. I think next time I'll just make sure both the icing and the cake are at room temp. I followed the advice in someone elses's review and added orange zest to the cake - superb, and o.j. to the icing. I also added an extra 1/2 cup of flour and some baking powder as was suggested by a reviewer. This is a breeze to whip up - just watch your oven, mine was quite burnt around the edges with the oven at 375. But I cut those off and had a nice rectangular cake. I'm sure this will be a regular birthday party offering. Thanks!

0 people found this review helpful

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From: run for your life

On Jul 12, 2009

So good! I made it for a baby shower and got lots of compliments. I'll be making this again!

0 people found this review helpful

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From: mbn

On Apr 24, 2003

This is an incredible cake! I made a few changes after making this very popular cake 3 times in 2 weeks, and the changes made it even better. I added an extra half cup of flour, reduced the sugar by a half cup, and added a teaspoon of baking powder. These changes make the cake lighter without loosing any taste.

32 people found this review helpful

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From: Deborah1

On Aug 10, 2005

Goodness this is rich and good! Without chocolate??? Never made a cake with quite the directions these had, but it turned out perfect. I'm the disposable pan queen and I made in a 13 x 9 and an 8 x 8 (to put in the freezer). The frozen version held up nicely and one meal we served it with some fresh berries on the side. Awesome! This is definitely a great change of pace from chocolate and bundt cakes. We'll be making again soon!

11 people found this review helpful

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