Reviewed: Feb. 24, 2013

Fairly good, but a wee bit rich...this recipe uses almost a pound of butter! (3 quarters). There are simpler and more tasty versions of white Texas Sheet Cake on this site.

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Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Apr. 29, 2012

Although I use this site often, this is my first rating but there is such a disparity or ratings, I am prompted to add mine. I am a very experienced cook and often read the ratings realizing much depends on the skill and expectation of the person making the recipe. I saved this recipe quite some time ago and today needed a quick dessert I could serve in a hurry. I have to say, for what I expected, a very good moist cake with excellent flavor, I am not disappointed. I made it exactly as written, which I always do the first time I make something, exept left out the nuts as I am serving it with rasperries and ice cream or lemon curd and whipped cream, whichever people want. I added the almond to the icing as well as the cake, as the original submitter indicated. I admit to being a white cake fan, so I love this.

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3 users found this review helpful

Reviewer:

Kathleen

Reviewed: Jun. 7, 2011

So glad I did a sample of this before using for a big BBQ party. I wanted to use this recipe because it served a lot but it makes such a flat cake that the presentation is seriously lacking. I omitted the almond because I don't like almond extract. I tried to use buttermilk in the frosting/icing and it got all lumpy on me. Really easy to do with good flavor. Would work for a little snack cake but not a party cake.

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4 users found this review helpful

Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Sep. 6, 2010

This cake did not turn out as I hoped. My friends and I all thought it tasted off, but when we gave it to some other people we knew, they thought it tasted very moist. Nonetheless, I don't think I'll be making this again.

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6 users found this review helpful

Reviewer:

cupcake423

Reviewed: Apr. 5, 2010

Excellent cake. I skipped the nuts, and used vanilla instead of almond. The cake is very sweet and moist. It could stand on it's own without the frosting as well. Quick and easy.

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6 users found this review helpful

Reviewer:

Roz147

Cooking Level: Expert

Reviewed: Mar. 13, 2010

I made this for a friend who requested it for his birthday cake. I have never heard of it before. It was a huge hit. I had to make a 2nd one for my husband who LOVED it. I left out the pecans because he doesn't care for them. I also baked it for 22 minutes.

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12 users found this review helpful

Reviewer:

Benz Girl

Cooking Level: Intermediate

Living In: North Lawrence, Ohio, USA

Reviewed: Mar. 4, 2010

very good cake! I will make again! Like the others, I did need to cook it about 10 minutes longer but it was great.

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5 users found this review helpful

Reviewer:

Brenda M.

Cooking Level: Intermediate

Home Town: Starke, Florida, USA

Living In: Gainesville, Florida, USA

Reviewed: Jan. 25, 2010

This was amazing. I'm usually a chocolate girl but this cake may have converted me. Just a few notes: Don't forget to add the baking powder and baking soda - I added it with the flour/salt. The batter is quite liquid-y. I had to bake more than the stated time (about 30 minutes). All in all, a tasty dessert that will certainly grace my table again in the near future.

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Reviewer:

thea

Reviewed: Dec. 17, 2009

The weirdest cake I've ever had, not really cake like at all. Kind of dense and really thin. Maybe that's how this cake is supposed to be, but none the less, I didn't like it.

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Reviewer:

jeniviva1

Cooking Level: Intermediate

Reviewed: Nov. 18, 2009

The original recipe that I submitted actually called for almond extract in both the cake and icing. It also has toasted almonds, not pecans, in the icing. Not sure why they changed it.

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14 users found this review helpful