White Texas Sheet Cake

This cake is a 10/10! Absolutely delicious! Never reviewed a recipe before but I made an account just for this one. Make it!Note: I didn’t have a sheet pan so I used a 9x13 (details below)Here are the adjustments I made for my situation:1) Used a greased 9x13 pan. Increased time to 30 minutes. I’m at high altitude, so your 9x13 cake might take less time to bake. Always check!2) Based on advice of another reviewer, I tempered the eggs before adding to hot batter. Worked great!3) I changed up the *method* with the frosting using same ingredients- just made a boiled frosting. Basically, toss butter in a pot over medium (careful not to burn). Add milk, stir and let it come to a boil (again, keep the heat medium to prevent scalding). Once it boils, add in sugar and extract. STIR CONTINUOUSLY! This is critical or your sugar will burn! Once it starts to bubble around the edges of the pot, turn off the heat, dump in your pecans (I used pecan chips but you do you!). Stir, and pour over cake. Boiled frosting is delicious and has a fudge-like consistency.I loved this cake! My dude loved this cake! His office loved this cake! Make the cake!

Have made this twice, as written, and both times it was a big hit. So moist and flavorful!!

This is an excellent moist cake that is very versatile. I made my wife a pink butterfly birthday cake that the whole family loved. I however made a cream cheese frosting which was a good taste combination.

This is an excellent moist cake that is very versatile. I made my wife a pink butterfly birthday cake that the whole family loved. I however made a cream cheese frosting which was a good taste combination.

I followed the recipe exactly and it came out perfectly! Many ladies from the the church potluck I took it to will be looking this up online soon I'm sure. Some reviewers complain it is yellow in color which I believe can be attributed to dark egg yolks or a dark yellow butter (I used margarine for the cake and butter for the frosting). I agree it is sweet and flat, but it's supposed to be that way. It's not meant to be like a big chunk of birthday cake - it's meant to be served more like a square. I used an 11x17 pan which I cut into 40 pieces and most people still cut those in half. This also freezes like a dream!

I absolutely love this version of Texas Sheet cake! For many years my mom, then myself included made the chocolate version of Texas sheet cake. I happened to find the white cake version on Allrecipes to my delight! I took it to a friend's house for a pre-Christmas gathering and got rave reviews. The only substituttutions I made was reducing the 2 cups of sugar,with 1 1/2 cups,and using 1 stick of butter, and half cup of coconut oil,because I was low on butter.I also used 1/2 teaspoon of vanilla along with 1/2 teaspoon of almond extract. I used the frosting in the recipe which held up nicely for travel and I didn't find it wet or grainy at all,as posted by a reviewer who obviously doesn't like sheet cakes.I did follow one reviewer advice and used 3 and 1/2 cups of confectioners sugar,as other reviewers stated the cake was too sugary sweet.I also used slivered almonds instead of walnuts because I used more almond extract,and toasted the almonds in a skillet,then added them on top of the cake after frosting it,instead of mixing the nuts in the frosting.Very pretty effect if you decide to put any nuts on top when frosted. Alot of variations of flavored extracts and nuts can be used in this cake that I believe will be will received by sweettooths at your next potluck. I am going to try this cake with a cream cheese frosting and post an update real soon.