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Texas Sheet Cake
Texas sheet cake is great for serving a large crowd and at pot lucks!
- 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.
Serving: 1g | Calories: 359kcal | Carbohydrates: 43g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 267mg | Potassium: 84mg | Fiber: 1g | Sugar: 32g | Vitamin A: 530IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 0.9mg