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    You are in: Home / Recipes / White Texas Sheet Cake Ii Recipe
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    White Texas Sheet Cake Ii

    Total Time:

    Prep Time:

    Cook Time:

    47 mins

    25 mins

    22 mins

    Claudia Dawn's Note:

    This is a wonderful, rich cake that I receive many recipe requests for. It varies slightly from NurseDi's as this recipe doesn't use almond flavoring and uses buttermilk instead of sour cream.

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    Ingredients:

    Servings:

    Units: US | Metric

    FROSTING

    Directions:

    1. 1
      Heat butter& water together.
    2. 2
      Add sugar, salt& flour; mix well.
    3. 3
      Add remaining ingredients.
    4. 4
      After batter is well blended, pour into well greased and floured 15X11X1 jelly roll pan.
    5. 5
      Bake 350 degrees for 20-22 minutes.
    6. 6
      Cool cake.
    7. 7
      Prepare frosting: Mix butter, milk& vanilla till smooth.
    8. 8
      Add sugar and spread on cooled cake.

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    Ratings & Reviews:

    • on September 12, 2013

      55

      I made this and used 1 1/2 times the recipe because my pan was bigger than 15x10. It worked out great. Everyone at work thought it was great. Thanks!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2004

      This just didnt work out for me. I made it as directed. The cake looked done, I even did the toothpick test. When I cut the cake, it was doughy. Thanks for the recipe:)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for White Texas Sheet Cake Ii

    Serving Size: 1 (101 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 356.9
     
    Calories from Fat 131
    36%
    Total Fat 14.6 g
    22%
    Saturated Fat 9.0 g
    45%
    Cholesterol 58.4 mg
    19%
    Sodium 234.8 mg
    9%
    Total Carbohydrate 55.1 g
    18%
    Dietary Fiber 0.3 g
    1%
    Sugars 43.9 g
    175%
    Protein 2.5 g
    5%

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