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White Texas Sheet Cake

Recipe

Dessert
White Texas Sheet Cake

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5 out of 5 stars
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2 ratings

Recipe Data

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Author

Hy-Vee Employee Cookbook

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Servings and Ingredients

QuantityIngredientAdd
½ c. shortening
2 c. sugar
2 egg whites, unbeaten
1 ¾ c. flour
½ tsp. salt
1 tsp. baking soda
1 ¾ c. plus 1/3 cup buttermilk, divided
½ tsp. almond extract
2 tsp. vanilla extract, divided
½ c. margarine
1 box(es) powdered sugar
1 ½ c. coconut, optional
½ c. chopped pecans, optional

Directions

  1. Combine shortening, sugar and egg whites. Mix well.
  2. Add flour, salt and baking soda, and mix until well-blended.
  3. Add 1-3/4 cups buttermilk, almond extract and 1 teaspoon vanilla extract, stirring until mixed.
  4. Pour into greased jelly roll pan. Bake at 350 degrees for 20 minutes. Cool cake for 5 minutes.
  5. While cake is cooling, combine margarine, 1/3 cup buttermilk, powdered sugar and remaining 1 teaspoon vanilla in saucepan. Heat, stirring constantly, until dissolved and well-blended. Add coconut and pecans, if desired.
  6. Spread frosting on warm cake.

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