White Texas Sheet Cake

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Everyone thinks of chocolate cake when they think of a Texas sheet cake, but I decided to make a white version with white chocolate chips sprinkled on top. It’s a quick and easy white cake recipe and you don’t even need to use a blender. Whip it all together, which is my idea of the perfect cake.

Texas Sheet Cake is soft, tender, moist, fluffy and whatever you want in a white cake.

I don’t often bake sheet cakes because, honestly, I don’t need a lot of cake. But I had guests from out of town and I knew this would be the perfect opportunity to make a big cake the size of Texas. My daughter said the cake got a 10 out of 10 and everyone loved it.

The icing is soft. I find that desserts from the south, that is Texas, are pretty sweet and this icing is no exception. If you have a mouth full of sweet teeth, you’re going to love the icing. That said, we also noticed that the level of sweetness in the icing softened after a few days.

INGREDIENTS

Cake:

• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 cup water
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 2 large eggs
• 1 cup unsalted butter
• 1 teaspoon almond extract
• 1/2 cup sour cream (I used lite)

Frosting:

• 3 cups confectioners’ sugar*
• 1/4 cup milk (I used coconut milk)
• 1 teaspoon almond extract
• 1/2 cup unsalted butter
• 3/4 cup white chocolate chips