When I first heard of White Texas Sheet Cake it reminded me of the Seinfeld episode when Jerry and Elaine go to the bakery to pick up a chocolate chip babka

Cut in line, the duo gets up to the counter to realize the baked good is fully sold out, however, the cinnamon babka is still available. Another babka? How about another Texas Sheet Cake? Unlike the original (a rich chocolate cake topped with chocolate frosting and chopped pecans), this White Texas Sheet Cake recipe features vanilla and almond white cake topped with a yummy and buttery vanilla frosting and chopped pecans

Perfect for potlucks or served as a birthday cake, this vanilla version of the chocolate sheet cake is quick to make and doesn't involve any special ingredients.

To get started, preheat your oven to 375 degrees F and prepare a jelly roll pan (or a baking pan) by spraying with vegetable oil spray. You can add parchment paper to make it easier to remove the white sheet cake later on.


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Grab yourself a large saucepan and bring 1 cup water and 1 cup butter to a boil. Remove from the heat and let cool for about 5 minutes. Once the five minutes have passed, stir in the 2 cups all-purpose flour, 2 cups sugar, 2 large eggs, 1/2 cup sour cream, 3/4 teaspoon almond extract, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1 teaspoon baking soda. Once the ingredients are all mixed together, pour batter into the prepared cake pan and smooth with a spatula. Bake until golden brown and when a toothpick is inserted, it comes out clean, about 20-24 minutes.

Remove from the oven and place on a cooling rack. Immediately grab a small saucepan and begin making your frosting by combining the 1/2 cup butter and 1/4 cup milk and bring to a boil. Remove from the heat and whisk in 4 cups of confectioners' sugar and 3/4 teaspoon almond extract. Pour the frosting over the warm cake and sprinkle with the pecans. Let cool to room temperature before serving.

White Texas Sheet Cake  dessert american, tex-mex
Prep Time: 10 minutes | Cook Time: 20 minutes
servings Metric US Imperial INGREDIENTS For the Cake 1 cup butter 1 cup water 2 cups all-purpose flour 2 cups white sugar 2 large eggs 1/2 cup sour cream 3/4 tsp almond extract 1 tsp vanilla extract 1/2 tsp salt 1 tsp baking soda For the Frosting 1/2 cup butter 1/4 cup milk 4 1/2 cups Confectioners' sugar 3/4 tsp almond extract 2/3 cup chopped pecans Instructions
To get started, preheat your oven to 375 degrees F and prepare a jelly roll pan (or a baking pan) by spraying with vegetable oil spray.

Grab yourself a large saucepan and bring 1 cup water and 1 cup butter to a boil. Remove from the heat and let cool for about 5 minutes.

Once the five minutes have passed, stir in the 2 cups all-purpose flour, 2 cups sugar, 2 large eggs, 1/2 cup sour cream, 3/4 teaspoon almond extract, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1 teaspoon baking soda. Once the ingredients are all mixed together, pour batter into the prepared cake pan and smooth with a spatula.

Bake until golden brown and when a toothpick is inserted, it comes out clean, about 20-24 minutes. Remove from the oven and place on a cooling rack.

Immediately grab a small saucepan and begin making your frosting by combining the 1/2 cup butter and 1/4 cup milk and bring to a boil. Remove from the heat and whisk in 4 cups of confectioners' sugar and 3/4 teaspoon almond extract.

Pour the frosting over the warm cake and sprinkle with the pecans. Let cool to room temperature before serving.

The post White Texas Sheet Cake appeared first on Wide Open Eats.
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