White Texas Sheet Cake with Almond Pecan Frosting

  • Yield 24 servings

This delicious cake topped with frosting is to die for!


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



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