Blond Texas Sheet Cake Recipes

BLONDE TEXAS SHEET CAKE WITH PECANS

Steps:

• Spray a *10x15x1 inch sheet pan with nonstick spray.
• Preheat oven to 375 degrees F.
• In a large pan, bring 1 cup butter and water to a boil.
• Remove from heat and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda.
• Stir until smooth.
• Pour batter into prepared pan.
• Bake at 375 degrees for 20 to 22 minutes or until the cake is golden brown.
• Cool for 20 minutes.
• For the frosting. Combine 1/2 cup butter and milk in a saucepan.
• Bring to a boil then remove from heat.
• Whisk in sugar and 1/2 teaspoon almond extract.
• Stir in pecans.
• Spread over warm cake.
• Serve the cake warm or cold.
• Store in an airtight container.*Read post above for substitutions

BLONDE TEXAS SHEET CAKE RECIPE - (4.3/5)

Steps:

• For the Cake: Preheat oven to 300º. In a small saucepan bring butter and water to a boil. In a large bowl, whisk together flour, sugar, baking soda and salt. Add hot butter mixture to dry ingredients and stir. Add buttermilk to the cake mixture, blending well. Add eggs and vanilla (plus almond extract if desired), mixing well. Pour the cake batter into a greased jelly roll pan and bake for 30 minutes or until done. Let cake cool for 20 minutes while preparing frosting, but remember to frost the cake while it is warm. Frosting: In a small saucepan, bring butter and buttermilk to a boil. In a separate bowl, add 3 cups powered sugar and a pinch of salt. Add hot mixture and almond extract over the powdered sugar and whisk until the frosting is smooth. The frosting will thicken as it cools. Add more powdered sugar, if needed, to help make a thicker frosting. If adding nuts, you can add them too the frosting before pouring over the warm cake or you can sprinkle them over the warm frosting as it cools. Cut into desired squares and serve. This cake stores well for a few days. *Remember it cools fast and sets up quickly.

TEXAS SHEET CAKE V

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
• Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
• Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
• For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

GRANDMA STODDARD'S TEXAS SHEET CAKE

Steps:

• For Cake:.
• Grease 10x15x2 pan (jelly roll pan).
• Preheat oven to 375 degrees.
• In a medium saucepan, bring to a boil: butter, water and cocoa. Remove from heat and set aside.
• In a medium mixing bowl, sift together: sugar, flour and salt.
• In a seperate bowl, beat together: eggs, buttermilk (or sour cream), vinegar, vanilla and baking soda.
• Pour both the egg/milk mixture and the warm chocolate mixture into the flour mixture. Stir until well mixed.
• Pour warm batter into greased pan.
• Bake at 375 degrees for 20 minutes.
• While cake is baking, prepare frosting.
• For frosting:.
• Bring to a boil: butter, cocoa and milk.
• Add: powdered sugar, vanilla and nuts.
• Spread on cake immediately after removing cake from oven. Must be hot spread easily.