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Texas sheet cake is great for serving a large crowd and pot lucks!
From all that I’ve read, this cake is a real crowd pleaser at picnics and pot lucks. It’s pretty easy to make so if you need to feed a lot of people for dessert, this could be your answer.
I admit I have no idea how this cake got the name of Texas Sheet Cake, since there’s nothing particularly Texan about it. Maybe it just originated there!
You Could Call It A Cookie…
Because this sheet cake uses melted butter as the shortening, it produces a denser texture.
In fact, when I first tried this, if I hadn’t known that the recipe name was “cake,” I’d think of this as a softer bar cookie. The crumb is compact so it can be cut in smaller portions. It’s rich too, so a smaller serving would satisfy most people.
Because a little of this goes a long way, it’s a good choice when you have to serve a lot of people.
The original recipe tells you to stir the nuts into the frosting then spread it on top of the cake.
I followed these instructions and found it to be, let’s say, difficult. So what I would do is spread the frosting on top of the cake then sprinkle the nuts on top. Then, press them lightly into the frosting so they stay put.
One last word about the frosting–add the confectioner’s sugar gradually and only until you get a nice creamy and spreadable consistency. Otherwise the frosting will get hard and not spread well.
Texas Sheet Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking powder
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup butter cubed
- 1 cup water
- 2 large eggs
- 1/2 cup sour cream
- 2 tsp almond extract
- 1/2 cup butter cubed
- 1/4 cup heavy cream or half-and-half
- 4-1/2 cups confectioners' sugar
- 1/2 tsp almond extract
- 1 cup chopped walnuts
- Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
- In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.
- Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes.
- For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Spread over warm cake. Sprinkle nuts over the top.
*Adapted from Taste of Home