One of my favorite memories of school lunches was the slice of frosted sheet cake that was served with the Easter dinner. A single, perfect jelly bean was centered in the middle of the slice. Would it be a flavor I liked? I could only hope that the pink jelly bean would somehow make it my plate. I got lucky some years. So, when I started pondering possible desserts to make for Easter dinner, I thought about my favorite childhood Easter treat and decided to make a White Texas Sheet Cake. If you've never made a Texas Sheet Cake before, then you're in for quite a surprise. The preparation process is like nothing you've seen before. This recipe is from Gooseberry Patch. It's in both Hometown Favorites
and Cozy Country Christmas Cookbook
White Texas Sheet Cake
1 c. butter
1 c. water
2 c. all-purpose flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda
In a large saucepan, bring butter and water to a boil. Remove from heat and stir in flour, sugar, eggs, sour cream, almond extract, salt, and baking soda until smooth. Pour into a greased 15"x10" baking pan. Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes. Spread frosting over cake. Serves 16 to 20.
1/2 c. butter
1/4 c. milk
4-1/2 c. powdered sugar
1/2 tsp. almond extract
1 c. walnuts
In a saucepan, combine butter and milk; bring to a boil. Remove from heat and add sugar and almond extract; mix well. Stir in walnuts and spread over warm cake.
So, let's get started by doing something a little odd as far as making cake batter goes. Bring the butter and water to a boil.
After the butter has melted, pour the mixture into a large mixing bowl. Another cool thing about this cake batter is that you don't need to use your mixture for the batter, just a big spoon.
Add flour to the butter mixture and stir well.
Next, add the sugar and stir well.
This cake batter only requires two eggs which is another plus.
Since you're not using a mixer to blend the batter, you'll want to beat the eggs in a separate bowl or measuring to cup to make sure that they're fulling blended and will fully incorporate until the batter and not leave chewy streaks of eggs in your cake. Yuck!
Add the sour cream to the batter along with the eggs. Stir well.
Sprinkle in the salt and baking soda.
Here's where I deviated a little from the original recipe. I can only take so much almond flavoring. I like to cut it with vanilla flavoring. So, I only used a half teaspoon of almond flavoring.
Then, I added a half teaspoon of vanilla.
The finished batter will be very loose like this.
I lined my pan with foil and sprayed with cooking spray. It's very important that you make this in a 15"x10" sheet pan. The cake only cooks for about 22 minutes at 375 degrees. If you use a 9"x13" pan, it will have to cook longer since the batter is so thin. I'm not sure if you would get the desired sheet cake effect that you're looking for with the smaller pan. I would suggest finding a different yellow cake recipe if you're limited to the smaller pan.
This cake baked for exactly 22 minutes. Let the cake cool for 20 minutes and then prepare the frosting.
OK, so it's confession time. I made a huge mistake when I started the frosting. I used a whole cup of milk instead of a 1/4 cup. That mistake probably wouldn't have been that bad if I had realized it before I poured the whole mixture into my powdered sugar. So, the whole thing was ruined and I had to start over! Oh, how I have lamented the loss of that stick of butter. I will recover though...hopefully...with therapy!
To add to the heartbreak, I was now out of powdered sugar. So, after a ride to the grocery store, I was back in business making this frosting.
Here's the correct amount of melted butter and milk. I did use my mixer to blend the frosting.
And, here's the frosting. I did have to add a little more milk (a few tablespoons) to get it to the perfect consistency for me since the cake had completely cooled before I frosted it. Don't be like me. Read the recipe very carefully!
Thank goodness I had these happy to sprinkles to make me feel better.
All is forgiven...
If you have a dessert that you would like to share a A Well-Seasoned Life, share it here at Sweet Indulgences Sunday
. I can't wait to see what you made!
Linked to: Little Rays of Sunshine's So Sweet Sunday
, Joy of Desserts' Monday...Mmmm Desserts
, Mandy's Recipe Box's Totally Tasty Tuesdays
, Alli-N-Son's Sweet Tooth Friday
, Sweet as Sugar Cookies' Sweets for a Saturday
I have never tried a White Texas Sheet Cake but have tried Peanut Butter Texas Sheet cake and it was AWESOME!! (it too was from Gooseberry Patch) Your cake looks so pretty, my 7 year old daughter just stated that I HAVE to make this for Easter. :)ReplyDelete
I haven't tried the peanut butter sheet cake before but I do have the recipe in one of my Gooseberry Patch books. Glad to know it's a good one. I'll try it soon.ReplyDelete
This looks delicious! I've never had Texas sheet cake before but am really excited to try it! We love the recipes from Goosebury Patch, as well. Always a winner! :)ReplyDelete
Thanks for sharing with So Sweet Sundays! Happy Easter!
I too love the lunchroom cake at Easter with the jelly bean on top. Sorry I missed it this year. Just might have to make one of these.ReplyDelete
oh this looks so so good! i'm going to add it to my baking goals list and do a repost if you don't mind!! i love sheet cake!ReplyDelete
@Eating in Winnipeg- No, I don't mind! It's a fun cake to make! Enjoy!!ReplyDelete
It's great that this sheet cake is so thin. There are so many occasions when people just want a sliver of cake, and this would be perfect. Love the frosting.ReplyDelete
Thank you for linking up at Joy of Desserts.
Another great thing about this cake is that it cuts so well. You can cut it with a plastic knife if you need to. The sour cream makes it super moist so there's no crumbs left behind. It is perfect for a large gathering.ReplyDelete
I have made cherry/chocolate texas sheet cakes for years, but not really a chocolate cake fan. I LOVE white cakes, so this one is going on my list to make soon!!! Thanks so much for the recipe. I will be back visiting your blog often.ReplyDelete
Thanks Diane! Glad to meet you!ReplyDelete
I've never done a white Texas Sheet cake but if as good as the Chocolate, I'm ready to try it.ReplyDelete
I made a chocolate Texas sheet cake with marshmallow icing for my son's 5th birthday. I like the idea of a white one much better. How fun! (visiting from Sweet Tooth Friday)ReplyDelete
I've tried the chocolate version of this but a white version of it sounds like something I'd enjoy even more. It made the #2 spot for last week's Sweets for a Saturday. You're amazing, I've lost track of how many times you've made the hit list. Keep up the good baking.ReplyDelete
Thanks Lisa! I'm so happy!ReplyDelete
this looks so good!ReplyDelete
This recipe can also be found on AllRecipes website. I just made this today, but I cut the recipe in half. Very tasty!ReplyDelete
Halfing the recipe is a good idea. The whole recipe does make a large cake!ReplyDelete
just wanted to let you know that i featured this recipe on my blog today :)
Thanks for the recipe! I made this over the weekend and it was wonderful. Everyone has raved about it!ReplyDelete
I have made the chocolate version before, and one time I put the batter in different sized pans and guessitimated the baking times. I tried an 8 x 8 one, a similar sized but rectangular which was about 9 x 5, and then made cupcakes. I frosted it with a sour cream chocolate frosting to use up my sour cream. Each type turned out well but they were obviously more dense due to the size.
Have you ever tried making the white one with chocolate frosting? I think I will. Must also try the
I recommend making sure you are fully awake before trying to bake. Started this recipe BEFORE I had my coffee so I could take it to work this morning. Made multiple mistakes and I think there are some scrambled egg peices mixed in because I forgot to take off the heat! I'm hoping nobody will notice once it's baked. Drinking coffee now so I will be better equipped for the frosting!ReplyDelete
I have made this cake in a 9x12 pan and it turned out great! Have also done it with chocolate icing and that was bit hit with the chocolate lovers in my group.ReplyDelete