I’ve made chocolate Texas sheet cakes before (like this chocolate Coca-Cola cake, and two others I have yet to post), but when I saw a recipe for a white Texas sheet cake I had to give it a try. I made this cake for a potluck at work in November and it was a huge hit. Now I know I haven’t posted any recipe that my co-worker’s haven’t liked, but this one got rave reviews. It was so good that several people asked me for the recipe. That’s what I call a success. As with every other sheet cake I’ve made, it’s really simple to make – both the cake and the frosting. The cake was moist, dense, and delicious, and the frosting was yummy too. I’m sorry to say that I was lazy and didn’t sift the powdered sugar for the frosting and it turned out lumpy, but that was masked by some Halloween sprinkles added at the last minute (which is why you don’t see them in the above photo because I added them at the last minute). And don’t worry, I’ll post the recipe for the pumpkin pie sheet cake also shown in that photo next week!

INGREDIENTS:
1 c butter
1 c water
2 c all-purpose flour
2 c sugar
2 eggs, beaten
1/2 c (4 oz) sour cream
1 tsp almond extract
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt
1/2 c butter, cubed
1/4 c milk
4 c powdered sugar
1/2 tsp almond extract
1/2 tsp vanilla extract

DIRECTIONS:
In a medium saucepan, bring 1 c butter and the water to a boil. Meanwhile, in a large bowl combine the flour and sugar. Pour in the boiling butter/water mixture and stir to combine. Cool slightly. Add the eggs, sour cream, 1 tsp of each extract, baking soda, and salt and stir until smooth. The batter will be very thin. Pour the batter into a greased 15x10x1 in baking sheet and bake at 375 deg F for 18-22 minutes or until golden brown. Cool for about 10 minutes before frosting (you still want it to be warm).

For the frosting: While the cake is baking, bring the remaining 1/2 c butter and milk to a boil in a medium saucepan. Remove from the heat and stir in the powdered sugar (make sure to sift it after measuring – I didn’t and my frosting was lumpy) and remaining 1/2 tsp of each extract. Stir until smooth and all combined. Spread immediately over the warm cake. Enjoy!

Based on The Girl Who Ate Everything’s White Texas Sheet Cake.