I remember my mom making this when I was younger. After moving overseas and only having access to a tiny oven, I thought I could no longer make Texas Sheet cakes, since they are baked in a jelly-roll pan (15x10 inch), and a there is no way I'm getting a big ol' jelly-roll pan into my tiny oven. It just won't fit! Last year, though, I was browsing Amazon, and love my Chicago Metallic bread pans. I saw that CM had a half-size jelly-roll pan!! Here it is. So I bought it, and now I have all of my jelly-roll pan needs taken care of; I just halve any recipe I'm doing and it's always worked out perfectly. Yay! (Less Texas Sheet cake around me is probably a good idea anyway....) So, here is a half-recipe for Texas Sheet cake, made in a small (12 1/4x9inch) jelly-roll pan. To make a full-sized cake, just go to the original recipe link or double everything. :)
It's important that your cake be warm while spreading the frosting; this frosting sets up VERY quickly and it still might have a hard time spreading over the whole cake before it sets up (hardens). I start making the frosting as soon as I pull the cake from the oven; it seems to work well.
White Texas Sheet Cake
from Allrecipes (via Taste of Home)
1/2 cup butter
1/2 cup water
1 cup all-purpose flour
1 cup sugar
1 egg, beaten
1/4 cup sour cream
1/2 teaspoon almond extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
2 tablespoons milk
2-1/4 cups confectioners' sugar
1/4 teaspoon almond extract
2/3 cup chopped walnuts, optional
1. In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, egg, sour cream, almond extract, baking soda and salt until smooth.
2. Pour into a greased 12 1/4-in. x 9-in. baking pan. Bake at 375 degrees F for 20 to 22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown.
3. For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat; stir in sugar and extract. Stir in walnuts if using; spread over warm cake.
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