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White Texas Sheet Cake

  • Prep 10 min
  • Total 1 hr 30 min
  • Servings 24

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. MORE + LESS -

Annalise Sandberg Annalise Sandberg
March 10, 2017

Ingredients

Cake

2
cups Gold Medal™ all-purpose flour
2
cups granulated sugar
1
teaspoon baking soda
1/2
teaspoon salt
2
eggs
1/2
cup sour cream
1
teaspoon vanilla
1
cup butter
1
cup water

Frosting

1/2
cup butter
1/3
cup milk
4
cups powdered sugar
1
teaspoon vanilla
1
cup chopped walnuts

Steps

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  • 1
    Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
  • 2
    In large bowl, mix flour, granulated sugar, baking soda and salt. In separate bowl, beat eggs, sour cream and 1 teaspoon vanilla with whisk.
  • 3
    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.
  • 4
    Bake 18 to 22 minutes or until edges are golden and center springs back when gently touched.
  • 5
    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.

Expert Tips

  • You can use sliced almonds or chopped pecans in place of the walnuts.
  • You can also bake in a 13x9-inch pan; bake 30 to 35 minutes.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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