White Texas Sheet Cake Recipe

Name: White Texas Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup margarine (Land O'Lakes works best); 2 cups flour; 2 tablespoons flour; 1 teaspoon vanilla; 1 teaspoon salt; ½ cup buttermilk; 2 cups sugar; 3 eggs; 1 cup water; 1 teaspoon baking soda; ½ cup margarine; 1 lb powdered sugar; 1 cup pecans, chopped; 4 tablespoons milk; 1 teaspoon vanilla

Servings: persons

1 cup margarine (Land O'Lakes works best)
2 cups flour
2 tablespoons flour
1 teaspoon vanilla
1 teaspoon salt
½ cup buttermilk
2 cups sugar
3 eggs
1 cup water
1 teaspoon baking soda
½ cup margarine
1 lb powdered sugar
1 cup pecans, chopped
4 tablespoons milk
1 teaspoon vanilla

1
Bring margarine and water to a boil.
2
Remove from heat and add sugar, salt, flour, and soda.
3
In small bowl, beat eggs, buttermilk, and vanilla.
4
Combine both mixtures and beat well.
5
Spread into greased and floured 11/15/1-inch pan.
6
Bake at 350F for 20 minutes.
7
Cool and frost.
8
For frosting: bring margarine and milk to a boil.
9
Add powdered sugar, vanilla and pecans.
10
Spread on cooled cake.

1587

kcal

Calories

Fat

271

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 15 ingredients. The key ingredients include: 1 cup margarine (Land O'Lakes works best), 2 cups flour, 2 tablespoons flour, 1 teaspoon vanilla, and more.

Yes, White 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.

White Texas Sheet Cake

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