Gluten Free White Texas Sheet Cake Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan.
• Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
• Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

Steps:

• Preheat oven to 375F and lightly grease a 15 x10" jelly roll pan.
• Bring butter and water up to a boil in a large saucepan, taking care not to scorch.
• Remove from heat; whisk in remaining cake ingredients until smooth.
• Pour into prepared baking pan.
• Bake for approximately 20 minutes or until cake is golden brown and tests done.
• Cool for 20 minutes.
• While cake is baking, bring milk and butter just to the boil in a medium saucepan, taking care not to scorch.
• Remove from heat.
• Add powdered sugar and almond extract; mix well and spread evenly over slightly cooled cake.

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, mix flour, granulated sugar, baking soda and salt. In separate bowl, beat eggs, sour cream and 1 teaspoon vanilla with whisk.
• In 1-quart saucepan, heat 1 cup butter and water to boiling. Add to flour mixture; stir until combined. Stir in egg mixture. Pour into pan.
• Bake 18 to 22 minutes or until edges are golden and center springs back when gently touched.
• Meanwhile, in 2-quart saucepan, heat 1/2 cup butter and the milk to boiling. Remove from heat; add powdered sugar in a few additions, stirring until smooth. Stir in 1 teaspoon vanilla and the chopped walnuts. Pour over warm cake. Cool completely before cutting, about 1 hour.