Vanilla Texas Sheet Cake Recipe

Name: Vanilla Texas Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 2 c. sugar; 1/2 tsp. salt; 1 c. margarine; 1 c. water; 4 Tbsp. flour; 1 c. sour cream; 1 tsp. baking soda; 2 eggs; 1/2 c. margarine; 6 Tbsp. milk; 4 Tbsp. flour; 1 tsp. vanilla; 1 lb. 10x sugar

Servings: persons

2 c. flour
2 c. sugar
1/2 tsp. salt
1 c. margarine
1 c. water
4 Tbsp. flour
1 c. sour cream
1 tsp. baking soda
2 eggs
1/2 c. margarine
6 Tbsp. milk
4 Tbsp. flour
1 tsp. vanilla
1 lb. 10x sugar

1
Mix the first 3 ingredients together and set aside. Bring to a boil the margarine, water and 4 tablespoons flour.
2
Pour this over the first mixture and mix well. Beat in the sour cream, baking soda and eggs. Bake on a large cookie sheet (sprayed with Pam) at 350u00b0 for 20 to 25 minutes. Cool cake and top with the following ingredients which have been beaten smooth.
3
Bring to a boil the margarine. Add the 4 tablespoons flour and milk.
4
Beat until smooth,
5
then add vanilla and 10x sugar.

1654

kcal

Calories

Fat

352

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 c. flour, 2 c. sugar, 1/2 tsp. salt, 1 c. margarine, and more.

Yes, Vanilla Texas Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Texas Sheet Cake

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