When I found a recipe for a White Texas Sheetcake on allrecipes.com I knew it would be awesome.
This recipe is so moist! So moist that the batter will look as if it's too runny to set up properly. But it's not, and it will!
It has an almond flavor, however, if you're not an almond fan, go ahead and switch it out with vanilla.
A few things I love about this recipe: NO MIXER is required! All of the cake batter is made in ONE saucepan! Even the powdered sugar in the icing is only stirred in by hand. SO clean up is a breeze!
The cake takes only 20 minutes to bake and you don't wait for the cake to cool to put the icing on-- it goes on the WARM cake! Another time saver! You can also make the cake a day ahead. Even better that second day.
The original recipe called for walnuts but I chose chopped pecans. I have also used plain Greek yogurt in place of the sour cream.
We served a traditional chocolate Texas Sheetcake along with this white version at my son's rehearsal dinner for his wedding. It was a big hit.
Give it a try!
You will need:
1 cup butter
1 cup water
2 cups AP flour
2 cups sugar
1/2 cup sour cream (or plain Greek yogurt)
1 tsp. almond extract (or vanilla)
1/2 tsp. salt
1 tsp. baking soda
For the icing:
1/2 cup butter
1/4 cup milk
4 1/2 cup confectioner's sugar
1/2 tsp. almond extract (or vanilla)
1 cup chopped walnuts (or pecans)
In a large saucepan, bring the butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs,sour cream, 1 tsp. extract, salt, baking soda until smooth. Pour batter into a greased 10x15x1 inch baking pan.
Bake at 375 degrees (preheated) 20-22 minutes till cake is golden brown.
While cake is cooking, prepare icing: Combine butter and milk in a saucepan; bring to a boil. Remove from heat. Stir in confectioner's sugar and almond extract. Stir in nuts. Spread frosting over warm cake.
Let cool for 20 minutes.
Enjoy~ Everything in Moderation