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  Recipe Home » CakesDeserts » White Texas Sheet Cake (1/2 Sheet)
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  White Texas Sheet Cake (1/2 Sheet) New image
  Category: CakesDeserts
  Author: Tem
  Date: 2/6/2025
  Hits: 1
Ingredients:
For the cake...
1/2 cup butter, unsalted
1/2 cup vegetable oil
1/4 cup water
2 cups granulated sugar
2 cups all-purpose flour
1/4 cup corn starch
1 tsp baking soda
3/4 tsp kosher salt
2 large eggs
3/4 cup sour cream
1 tsp almond extract
3/4 tsp vanilla extract

For the icing
1/2 cup butter, unsalted
1/4 cup whole milk
2 tbsp Corn Syrup
3 cups powdered sugar
1/4 tsp almond extract
1/4 tsp kosher salt
1 cup chopped pecans, toasted
Instructions:
First... you can replace the baking soda and sour Cream with 3 tsp Baking Powder & 3/4C milk...

This is for a 1/2 sheet cake... for a 1/4 sheet reduce measurements by 1/2 ...for Full Sheet double all ingredients.

For the cake

Preheat the oven to 350 degrees Farenheit and grease and flour pan.
In a small saucepan, combine the butter, oil and water over high heat and bring to a boil. As you wait, combine the sugar, flour, Corn Starch, baking soda and salt in a medium bowl.
Once the butter mixture boils, pour into the flour mixture and whisk until just combined. Add the eggs, sour cream and extracts and whisk until smooth (don't overmix or you may overdevelop the gluten in the batter).
Pour batter into prepared sheet pan and bake for 20-25 minutes, or until the top is golden around the edges. It should smell fragrant and an inserted toothpick should come out clean (a few crumbs are fine) or the cake should spring back under your finger.

For the icing

A few minutes before you remove the cake from the oven, start the icing. Combine the butter, milk and corn syrup in a small saucepan over high heat. Once it comes to a boil, remove from heat and whisk the powdered sugar, almond extract and salt into butter mixture. Add the chopped pecans and stir to coat. Immediately pour warm icing over the warm cake. Let it cool to room temperature (at least 1 hour) to let the icing set before serving!
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