White Texas Sheet Cake


This cake is good to make a day ahead, and is very popular at pot-lucks.

Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
40 mins
1 10x15-inch sheet cake


  • 1 cup butter

  • 1 cup water

  • 2 cups all-purpose flour

  • 2 cups white sugar

  • 2 eggs

  • ½ cup sour cream

  • 1 teaspoon almond extract

  • ½ teaspoon salt

  • 1 teaspoon baking soda


  • ½ cup butter

  • ¼ cup milk

  • 4 ½ cups confectioners' sugar

  • ½ teaspoon almond extract

  • 1 cup chopped pecans


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.

  4. 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.

Cook's Note:

Substitute margarine for butter if desired.

Nutrition Facts (per serving)

344 Calories
17g Fat
48g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 344
% Daily Value *
Total Fat 17g 21%
Saturated Fat 8g 42%
Cholesterol 48mg 16%
Sodium 193mg 8%
Total Carbohydrate 48g 17%
Dietary Fiber 1g 3%
Total Sugars 39g
Protein 2g
Vitamin C 0mg 1%
Calcium 20mg 2%
Iron 1mg 4%
Potassium 52mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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