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. Then in place of the vanilla extract you use almond extract and 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.
White Texas Sheet Cake
1 cup butter
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 baking soda
1 teaspoon salt
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners’ sugar
1/2 teaspoon 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.