White Texas Sheet Cake

I love this cake! It’s so easy, made with simple ingredients you probably already have at home. The pictures in this post are all with a cool whip frosting. this recipe does have a traditional sheet cake frosting also that could be made with it. Both frosting recipes will be below. This cool whip frosting is just so light and fluffy and perfect to pair with fruit in the summer. I’ve been wanting something with fresh fruit for a while, this was perfect.

• WHITE TEXAS SHEET CAKE

  1 cup(2 sticks) butter

  1 cup water

  2 cups All-Purpose Flour

  2 cups sugar

  2 large eggs, beaten

  ½  cup sour cream

  1 teaspoon almond (or vanilla) extract

  1 teaspoon baking soda

• Preheat oven to 375 °F. Grease a 15x10x1 baking pan.  

• In a medium sized saucepan, bring butter and water to boil. In a separate bowl, combine flour and sugar. Mix eggs and sour cream together until smooth. To the egg mixture add a large scoop of the hot butter and water and whisk. This will help the temperature of the eggs rise, adding all the boiling liquid at once could cook some of the eggs. Then combine all wet ingredients. Mix with dry ingredients. Stir until smooth. 

• Pour into a greased pan, bake for 15-19 minutes or until golden brown, and toothpick inserted in the center comes out clean. Watch close towards the end of cooking time, my cake is usually ready closer to the 15 minute mark. Cool cake for 20 minutes. While the cake cools, make frosting. 

• If frosting with traditional frosting the cake can be lukewarm. If using the cool whip frosting the cake needs to be completely cooled before frosting.

• TRADITIONAL SHEET CAKE FROSTING

• ½  cup (1 stick) butter

  ¼  cup milk

  4 ½  cups powdered sugar

  ½  teaspoon almond (or vanilla) extract

• In a medium sized mixing bowl add powdered sugar and extract, set aside. In a medium sized saucepan, add 1/2 cup butter and 1/4 cup milk. Bring to a boil. Remove from heat and pour into the bowl of powdered sugar/extract. Whisk until smooth and combined. Spread over luke warm cake. Decorate with sprinkles if desired.

• COOL WHIP FROSTING

• 1 (3.4 oz) Instant Pudding Mix— I used the cheesecake flavor. Vanilla or white chocolate would also be good, vanilla may just give the frosting more of a yellow color.

  1/2 c. Powdered Sugar

  3/4 c. Milk

  1 (8oz.) Cool Whip

• In a stand mixer with the whisk attachment, or a hand mixer, whisk the pudding, powdered sugar, and milk until thick. Stir in cool whip. I let this set in the fridge until ready to top cake.

• Optional to top with fresh fruit.
  

This specific combination of cake with cool whip frosting reminds me so much of a trifle. Add a bit more fresh fruit and you have it. I would love to add more fruit to it the next time I make it.

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