White Texas Sheet Cake

I recently used this recipe (given to me from my friend Theresa) for my nephews wedding rehearsal. It was a huge success. My pan is 12×17 so I increased this recipe by half. Use extra milk if frosting is too thick.



1 cup butter

1 cup water

2 cups all-purpose flour

2 cups white sugar

2 eggs

1/2 cup sour cream

1 teaspoon almond extract

1/2 teaspoon salt

1 teaspoon baking soda


1/2 cup butter

1/2 cup milk

4 1/2 cups confectioners’ sugar

1/2 teaspoon almond extract

1 cup chopped pecans


  1. In a large saucepan, bring 1 cup butter or margarine 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 10 x 15 x 1 inch baking pan.
  2. Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
  3. Combine 1/2 cup butter or margarine 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.

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