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White Texas Sheet Cake Recipe

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This recipe for White Texas Sheet Cake, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

LeeAnn Egger


1 cup (2 sticks) butter
1 cup water
2 cups All-Purpose flour
2 cups sugar
2 large eggs, beaten
cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda

cup (1 stick) butter
cup milk
4 cups powdered sugar
teaspoon almond extract

1. Preheat oven to 375 F. Grease a 15"x10"x1" baking pan.

2. In a medium sized saucepan, bring butter and water to boil.

3. In a large bowl, combine flour and sugar. Mix. Add in eggs, sour cream, almond extract, & baking soda. Slowly pour in the boiling butter/water mixture. Stir until smooth.

4. Pour into greased baking pan. Bake at 375 F. for 20-22 minutes or until golden brown & toothpick inserted in center comes out clean. Cool cake for 20 minutes.

5. For Frosting: In a mixing bowl add powdered sugar & almond extract & set aside.

6. In a medium sized saucepan, add cup butter and cup milk. Bring to a boil. Remove from heat, and pour into bowl of powdered sugar/almond extract. Stir until smooth and combined. Spread over warm cake. (If frosting is too thick add a little extra milk)

Personal Notes:
Personal Notes:
I had it for the first time the day before my wedding. After the rehearsal dinner we gathered at the hotel with all of the out of town relatives. Thelma and Elmer Seeds came from San Antonio. They were some of the sweetest people you would ever meet. Thelma had brought this cake and I loved it. I told her how much I liked it and she mailed the recipe to me.

Thelma Seeds was married to Mary Theresia Egger's first cousin Elmer "Red" Seeds.




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