A little bit ago, I shared a family recipe for Texas Sheet Cake. Shortly after that, I was on allrecipes.com and noticed a recipe for White Texas Sheet Cake. So I thought, since we love the Texas Sheet Cake so much, I had to give this recipe a try.
There are only a few differences between the recipes. The white version obviously has no cocoa and also has no cinnamon. As a result, in place of the vanilla extract you use almond extract. Also, the white version uses sour cream instead of buttermilk. I have to tell you, I was equally happy with the white version. It had a wonderful buttery almond flavor.
My daughter loved it too. This is good since she is unable to eat chocolate. You have to give this version of the Texas Sheet Cake a try.
- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 2 eggs, beaten
- 1/2 cup sour cream
- 1 tsp almond extract
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup butter
- 1/4 cup milk
- 4 1/2 cups powdered sugar
- 1/2 tsp almond extract
- 1 cup chopped walnuts (I didn’t use the nuts)
- In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.
- Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 20 to 22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.
- For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat; stir in sugar and extract. Stir in walnuts; spread over warm cake.
- Category: Cake
- Method: Baked
- Cuisine: American
This recipe is adapted from allrecipes.com