Reviewed: Jul. 6, 2007

This is SUPERB!! Followed recipe exactly (minus the walnuts) and I can't stop eating it! The almond extract is a MUST!

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HappyHousewife

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Western, New York, USA

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Reviewed: Jul. 5, 2007

I took this & a chocolate one to a 4th of July party & this one was almost gone & I had a ton of chocolate left over!! It was so moist & flavorful- yes, very sweet but I served mine with Strawberries & it was a hit!

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LNINMAN

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Reviewed: Jul. 2, 2007

Sooooo good. I've been looking forever for a recipe like this! If you love almond extract this is for you. The cake is so tender and moist, and the icing is a perfect compliment. A very small slice is enough to satisfy any sweet tooth.

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JULIESMOMMY

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Cedar Park, Texas, USA

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Reviewed: Jun. 9, 2007

Excellent! As with the Chocolate Texas Sheet cake, the icing completes the cake. Your experience is not complete unless you try it with the icing...and a glass of milk.

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aggie89

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Reviewed: Jun. 1, 2007

Just made the cake this afternoon and it came out well. I agree that the chocolate one is a little better which is why I'm giving this 4 stars, but this definitely has a good flavor. My family doesn't like almond, so I used vanilla extract. Not sure what happened to the people who had problems with the cake rising. Mine did just fine. It tose about the same amount as the chocolate one.

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CDB60

Cooking Level: Expert

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Reviewed: May 31, 2007

The cake was 95% good- but this one little section fell! Don't ask me why/how, cause I have no idea what happened. I followed the directions exactly and I do bake all the time... so it's a mystery to me. Maybe I'll take the direction of another review and change the way I mix it together. Otherwise it was fabulous! Husband and kids have been inhaling it. I only used 1/4 t almond extract, using vanilla for the remainder, as I only like a 'hint' of almond. SO good. (I mean, minus the pit!)

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4kidsmomma

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: May 8, 2007

This was good. I frosted it with Caramel Frosting I from this site. I highly recommend the frosting! I'm not sure the directions on this are just as they should be. Next time I will mix the dry ingredients only in a large mixing bowl and then pour the melted butter mixture over it and mix till combined. At this point the eggs, sour cream and almond extract should be added. I think it might make a difference in the quality of the cake.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 25, 2007

Excellent cake. Excellent with a chocolate one at a party. Thank You!

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lola

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

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Reviewed: Feb. 7, 2007

LA Wonder I liked the taste fairly well but the cake was definitely a "sheet"cake. It raised only slightly. It is more like a sponge cake. I feel it would have been helpful if there were more specific details in adding the ingredients. Perhaps it would have turned out better.

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LA Wonder

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Reviewed: Aug. 14, 2006

I've made this cake twice, with great sucess both times. I have always liked the chocolate Texas sheet cake, but I prefer white cake myself, so was overjoyed to find this good recipe.

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DAKOTAMUM

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Reviewed: Jul. 20, 2006

This cake was wonderful! I made this and the chocolate one for a family gathering. The white one went more quickly than the chocolate one. Everyone raved about it.

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SusieB

Living In: Highland, Illinois, USA

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Reviewed: Apr. 1, 2006

This cake tasted good, sure, and after 22 minutes it definitely tested done. toothpick came out clean and everything. however, when i cut into it, it was still raw inside, and gummy. It was very dissapointing, although it had a nice flavor. it baked very unevenly. i will definitely not make this recipe again.

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Ally

Cooking Level: Professional

Living In: South Salem, New York, USA

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Reviewed: Jan. 25, 2006

First of all, any kind of Texas sheet cake is SUPPOSED to be flat. Second, I'm not sure about the color- not very appealing. It's kind of a funky yellow color, so I don't know where the white came from in the name. This cake is SWEET SWEET SWEET. I think next time I will try the cream cheese frosting that was recommended in another review to cut down the sweet

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MRSPELL

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Reviewed: Jan. 17, 2006

Yummy! If you love almond flavoring, this is a cake you'll love. It's super moist and very rich. I added this recipe to my recipe book.

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Meg S.

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Reviewed: Nov. 12, 2005

Great Recipe!! Every time I make this everyone loves it!!

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Tammy

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Reviewed: Sep. 3, 2005

Fabulous!!!! Made 4 layers of this cake for 75 people, but didn't do the frosting listed. Instead did 2 layers of a vanilla almond buttercream frosting, 1 layer of raspberry jelly, and then a whipped cream topping swirled with raspberry jelly. The result was a delicious almond flavored spectacular cake!!! It was a dense cake but didn't mind at all. Highly recommend you try it!

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SARAH7LEE

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Reviewed: May 21, 2005

I've introduced my part of the world to Texas Sheet Cake and it was very well-received. Quick to prepare, moist, nice flavor. I've made it with both almond and vanilla extract, both times it went quickly. We did find it way too sweet so the 2nd time around I reduced the sugar in the cake to 1.5 cups and for the frosting used one third cup of butter and a bit less than 4 cups of confectioner's sugar.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 20, 2005

Goood cake! I used a little less sugar and subbed some buttermilk for 1/2 the water.

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2005

Yummy, and always a hit at potlucks...

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MDPHARES

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Reviewed: Nov. 6, 2004

It's been so long I've been looking for such a cake, not knowing a "white Texas sheet cake" existed. Wonderful the way it is, but I may "play" with different tastes and flavours, depending on the extract used (vanilla, orange, lemon, coconut, whatever). Thanks for sharing such a wonderful recipe.

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