Last summer I ran across a recipe for a “white” version of the classic Texas sheet cake. For those of you who are not familiar with Texas sheet cake, it is an easy, one-pan recipe you can throw together in a jiffy. You just melt butter with, in this case, water (the chocolate version calls for buttermilk); bring it to a boil; and then mix in the remaining ingredients in the same pan. While the cake is baking, you basically use the same technique to make the frosting. After the cake is baked and cooled very briefly, you pour the warm frosting over the warm cake. When you do this, something magical happens between the cake and frosting layers. A very thin layer of ooey-gooeyness is created between two already moist components. Saying this cake is moist is like saying the Atlantic Ocean is wet!
I had made the chocolate version for more years than I care to admit and had never heard of a white version before. After making it, I determined that even though I absolutely love almond flavoring it was a bit too much for me in the original recipe. Because the cake was so fabulous otherwise, I adjusted the almond extract and made it for the second time the next day. It came out so well that I could not stay away from it. So, after two cakes in two days and two extra pounds on my scale (with me standing on it), I packed up the rest of the two cakes and sent it with my daughter Amy to her summer job at the pool to share with the lifeguards.
Fast forward to last week—Amy came home from the pool and said that one of the lifeguards who had sampled the cake last summer wanted the recipe. As I’ve previously mentioned, it doesn’t take much of an excuse for me to bake or cook either a new or old recipe.
So, here you go, Catie—enjoy!
White Texas Sheet Cake
Ingredients for Cake
- 1 cup butter (2 sticks)
- 1 cup water
- 2 cups white granulated sugar
- 2 cups all-purpose flour
- 2 eggs
- 1/2 cup sour cream
- 1/2 tsp. almond extract
- 1/2 tsp. vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Ingredients for Frosting
- 1/2 cup butter (1 stick)
- 1/4 cup milk
- 4 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 cup chopped walnuts
In a large saucepan, bring butter and water to a boil. Remove from heat, and stir in sugar, flour, eggs, sour cream, almond extract, vanilla extract, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.
Bake at 375 degrees F for 15 to 20 minutes, or until cake is golden brown and tests done with a toothpick. Cool for 10 minutes.
For frosting, combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon vanilla extract. Stir in nuts. If frosting appears too thick, add a bit more milk to get to desired consistency. Spread frosting over warm cake.
Fran’s note: This cake is as sweet as it is moist—a small piece is quite rich. The nuts do help to cut down on the sweetness factor just a tiny bit—but, if you decide to eliminate the nuts, just be prepared to go into a sugar coma (you may in any event). Don’t say I didn’t warn you!
Source: Slightly adapted from allrecipes.com