So, Texas Sheet Cake is chocolate, right? Wrong!
My sister-in-law brought this fantastic White Texas Sheet Cake for our family's Mother's Day dinner and it was love at first taste so I made one for 4th of July this year.
What I love about Texas Sheet cakes...
Lots of servings
Better the next day so great to make ahead
Really easy prep and clean up since all ingredients are made in one saucepan!
White Texas Sheet Cake
Recipe from Taste of Home (*adapted by Hope Studios)
- 1 cup butter, cubed
- 1 cup water
- 2 cups all-purpose flour
- 2 cups sugar
- 2 eggs, beaten
- 1/2 cup plain Greek yogurt *
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract *
- 1/4 teaspoon baking soda
- 1/2 cup butter, cubed
- 1/4 cup milk
- 4-1/2 cups confectioners' sugar
- 1 teaspoon almond extract *
- In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth. (I mixed the eggs in last hoping that the sour cream cooled the mixture enough to avoid scrambling the eggs!)
- Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown ( I baked mine about 15 mines until set but not brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.
- To make frosting, in a large saucepan, bring butter and milk just to a boil. Immediately remove from the heat; stir in confectioners' sugar and extract. (the original recipe calls for 1 cup of chopped walnuts mixed into frosting that I omitted).
- Spread frosting over warm cake. Cool completely.
- Yield: 20 servings.
*Original recipe calls for sour cream
*Original recipe calls for almond extract
*Original recipe calls for 1/2 tsp almond extract