White Texas Sheet Cake with Almond Pecan Frosting

  • Yield: 24 servings


1cup butter
1cup water
2cups flour
2cups sugar
1/2cup sour cream
2 eggs, beaten
1teaspoon salt
1teaspoon baking powder
1teaspoon almond extract
Butter Pecan Frosting
Butter Pecan Frosting
1/2cup butter
1/4cup milk
1/2teaspoon almond extract
3cups confectioners' sugar
1cup chopped pecans


  1. Preheat oven to 350F.
  2. Combine  butter and water in a saucepan.  Bring to a boil, stirring occasionally.  Remove from heat.
  3. Add  flour, sugar, sour cream, eggs, salt, baking powder and almond flavoring, whisking until smooth.  Spoon into a buttered and lightly floured 10×15-inch cake pan.
  4. Bake 20 to 25 minutes or until light brown.  Spread  warm cake with the frosting.
  5. To prepare the frosting: Combine  butter and milk in a saucepan.  Bring to a rolling boil over medium heat, stirring occasionally.  Remove from heat.  Whisk in the almond flavoring.  Add the confectioners’ sugar gradually, whisking constantly until of spreading consistency. Stir in the pecans.

Recipe reprinted with permission from the Junior League of North Harris and South Montgomery Counties, Inc.’s Texas Ties (Spring, Tx., 1997).