White Texas Sheet Cake

Years ago, a friend and I were in charge of a bake sale at First Bapt Dallas. We came up with the idea of putting all the ingredients for this cake in bags and selling them. All the buyer needed to do was to add the eggs, sour cream, butter and water. We sold out and I put it in my cookbook, as I love the almond flavor and the easiness of preparation. I don’t have a clue where she got the recipe, but it is a great cake and since it is made in a jelly roll pan (10×15″), it serves a lot.


1 cup unsalted butter (I use 1 stick butter and 1 stick margarine)

1 cup water

2 cups sugar

2 cups flour

1 teas baking soda

1 teas salt

2 eggs, beaten

1/2 cup sour cream

1 teas almond extract


1 stick butter

1/4 cup milk

1 (1 lb box) powdered sugar or 3 1/2 cups

1 teas almond extract

Pecans, chopped for topping, if desired


Mix butter and water in a large saucepan. Bring to a boil. Remove from heat and let cool. Stir in sugar before adding any other ingredients. Add eggs, beins sure hot mixture has cooled somewhat so eggs do not cook in the batter as you mix together. In a separate bowl, mix flour, baking soda and salt. Add to sugar-butter mixture and stir until no lumps remain. You can use mixer on low speed if desired.

Pour into greased and floured jelly roll pan. Bake in preheated 350 degree oven for 18-20 minutes, or until cake tests done. It does not take long, so be sure to watch it the last couple of minutes. Do not over bake.

Cool while preparing frosting.


Combine milk and butter in a saucepan. Cook over low heat until butter is melted. Pour over powdered sugar and beat until smooth. Add almond extract and mix. Pour over warm cake and spread over entire cake. Sprinkle chopped pecans if desired.

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