WHITE TEXAS SHEET CAKE
This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! -Joanie Ward, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 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. Stir in walnuts. Spread over warm cake.
Nutrition Facts : Calories 409 calories, Fat 19g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
WHITE TEXAS SHEET CAKE
This cake is good to make a day ahead, and is very popular at pot-lucks.
Provided by Diane Kester
Categories Desserts Cakes White Cake Recipes
Time 40m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 344.2 calories, Carbohydrate 48.1 g, Cholesterol 48.3 mg, Fat 16.7 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 8.4 g, Sodium 192.8 mg, Sugar 39.1 g
GRANDMA'S CHOCOLATE TEXAS SHEET CAKE
This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.
Provided by Bekah Miller
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
- Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
- Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
- Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
- Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 36.3 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 169.6 mg, Sugar 27.4 g
CHOCOLATE TEXAS SHEET CAKE
My husband is from Texas, and we love Chocolate Texas Sheet Cake. This recipe is oh-so-good. -Kristi Wells, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking soda and salt; stir into butter mixture. Combine the eggs and sour cream; stir into butter mixture until blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, cream the butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.
Nutrition Facts : Calories 359 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 273mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
WHITE TEXAS SHEET CAKE
This made-from-scratch cake is the vanilla rendition of the original Classic Texas Sheet Cake and gives the chocolate version a run for its money.
Provided by By Annalise Sandberg
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 37 g, TransFat 1/2 g
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WHITE TEXAS SHEET CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 1 hr 10 mins
- Preheat oven to 400°F. Place chopped walnuts in a baking dish and toast in the oven until lightly browned, 8 to 10 minutes. Set aside to cool. Reduce oven to 325°F. Grease a glass 15-by-10-inch baking dish with cooking spray; set aside.
- Make the Cake: In the bowl of a stand mixer, combine flour, sugar, baking powder, baking soda, and salt. Mix on low until evenly distributed. With the mixer on low, add butter 1 tablespoon at a time, waiting until each piece of butter is incorporated before adding the next. When finished mixing, the butter should be completely incorporated into the flour with no lumps remaining.
- In a bowl, whisk together buttermilk, eggs, egg white, oil, and extracts. Add one-third of the liquid mixture to the dry ingredients and mix on low for 2 minutes. Scrape down sides of the bowl with a spatula, add another third of the liquid ingredients and mix on low for another 2 minutes. Scrape the sides of the bowl again, add remaining liquid ingredients and mix for a final 2 minutes. Fold batter a few times with spatula to ensure that no unincorporated bits are stuck to the bottom and sides of the bowl. Transfer batter to prepared baking dish, using a spatula to level the surface. Bake until lightly golden brown across the surface and until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Allow cake to partially cool before adding the Frosting.
- While cake is baking, melt butter for Frosting in a saucepan. Allow to foam and boil until butter browns and nutty aromas come from the saucepan, about 5 minutes. Transfer browned butter to mixer. Add milk, powdered sugar, and vanilla. Mix on low until sugar is incorporated, scraping down the sides of the bowl as needed. Beat on medium-high for 3 minutes. Add toasted walnuts to Frosting and stir to combine.
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- Preheat oven to 375F. Spray a 15x10x1-inch baking pan very well with floured cooking spray or grease and flour the pan; set aside.
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