This is one of those cakes that you’ll want to make over and over again. It’s just as good as it’s chocolate counterpart. My husband thinks that it’s better than the chocolate Texas sheet cake but my kids beg to differ. LOL Family dynamics! Check out what my pals over at Mr. Food had to say about this recipe:
Vanilla rules big-time in our recipe for White Texas Sheet Cake! This moist and melt-in-your-mouth sweet cake is perfect for feeding a crowd!
I am always finding myself in situations where crowds need to be fed so this cake is the perfect solution!
Ingredients
1 cup (2 sticks) Kerrygold Butter butter
1 cup water
2 cups Gold Medal all-purpose flour
2 cups Domino granulated sugar
2 Eggland’s Best eggs, beaten
1/2 cup Daisy sour cream
2 teaspoons Morton salt
1 teaspoon Clabber Girl baking powder
2 teaspoons vanilla extract
1/4 teaspoon baking soda
FROSTING
1/2 cup (1 stick) butter
1/4 cup TruMoo milk
4 cups confectioners’ sugar
1/2 teaspoon almond extract
2 tablespoons sliced almonds, toasted
Instructions
Preheat oven to 375 degrees F. Coat a 10- x 15-inch baking sheet with cooking spray.
In a large saucepan over medium heat, bring 1 cup butter and water to a boil. Remove from heat; stir in flour, granulated sugar, eggs, sour cream, salt, baking powder, vanilla, and baking soda until smooth. Pour into prepared pan.
Bake 20 to 25 minutes, or until golden brown and a toothpick inserted near center comes out clean. Cool on a wire rack.
In a small saucepan over medium heat, melt 1 stick butter with the milk. Pour into a medium bowl and stir in confectioners’ sugar and almond extract; mix well until smooth. Frost cooled cake and top with sliced almonds.
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Quick Tip: This cake is decorated with chopped nuts but feel free to leave it plain or use candy sprinkles for a fun and festive treat.
Thank you to Mr. Food for this great recipe.
