White Texas Sheet Cake or Almond Cake

 White Texas Sheet Cake

https://tastesbetterfromscratch.com/almond-sheet-cake/#wprm-recipe-container-10570

This is my own photo and cake I made

Easy and delicious White Texas Sheet Cake recipe with a hint of almond flavoring. It's the perfect cake for a crowd and is light, moist, and festive with fresh fruit.

This is so yummy. I love the almond flavor in it. Luke really likes it as well. I like it with sliced strawberries on top. ~Annette

Author: Lauren Allen

Servings: 20

Calories: 346

Prep 15 minutes mins      Cook 20 minutes mins       Total 35 minutes mins

Ingredients

▢1 cup water (240 ml)

▢1 cup salted butter (227g)

▢2 cups all-purpose flour (250g)

▢2 cups granulated sugar (400g)

▢1 teaspoon baking soda

▢1/4 teaspoon salt

▢1/2 cup sour cream , plain Greek yogurt (120g)

▢2 large eggs

▢1 1/2 teaspoons almond extract

Frosting:

▢6 Tablespoons milk (90 ml)

▢1/2 cup salted butter (113g)

▢3 3/4 cups powdered sugar (470g)

▢1 teaspoon almond extract (5 ml)

▢Berries, for topping, if desired

Instructions

Preheat oven to 350 degrees F and grease a bakers half sheet jelly roll pan (13×18'').

Mix together the flour, sugar, baking soda and salt. In another small bowl mix together the sour cream, eggs and almond extract. Add sour cream/egg mixture to the flour mixture and mix just until combined. 

Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil. Once the mixture is boiling, remove from heat and add to the batter, mixing to combine.

Pour batter into prepared pan and smooth with a spatula into an even layer. 

Bake in preheated oven for 17-20 minutes or until a toothpick inserted comes out clean. When the cake is about 5 minutes away from being done cooking, prepare the frosting.

For the Frosting:

Add milk and butter to a saucepan. Bring mixture to a boil. Once boiling, remove from heat and stir in powdered sugar and almond extract. I like to beat the mixture with my hand-held mixer to get rid of any lumps.

Pour warm icing over warm cake. Use a spatula to gently spread it evenly over the cake. 

Allow cake to cool completely, then top with fresh berries, if desired. Sliced plain strawberries are really yummy with it. 

Notes

Make Ahead Instructions: This cake tastes great made a day in advance. Cover well and store at room temperature or in the fridge. Add the fresh fruit just before serving. 

Freezing Instructions: Cover the cake well with aluminum foil and freeze for up to 3 months (without fruit on top). Thaw completely before serving. 

Nutrition

Calories: 346kcal

Carbohydrates: 52g

Protein: 3g

Fat: 15g

Saturated Fat: 9g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 4g

Trans Fat: 1g

Cholesterol: 56mg

Sodium: 205mg

Potassium: 40mg

Fiber: 0.3g

Sugar: 42g

Vitamin A: 460IU

Calcium: 21mg

Iron: 1mg

I originally shared this recipe May 2015. Updated January 2018 and again in May 2023 with a name change from Almond Sheet Cake, to White Texas Sheet Cake.

Homemade Marinara Sauce Recipe

Homemade Marinara Sauce Recipe

By Holly Erickson & Natalie Mortimer

https://themodernproper.com/homemade-marinara-sauce

It's an odd and somewhat blurry photo but it is my own photo of the sauce we made. 

I personally LOVED this marinara sauce and I am not a big marinara fan. I added more garlic than it called for and also more fresh basil than it called for. I chopped up most of the basil but did some bigger leaves as well. Luke also commented multiple times how yummy the sauce was. Everyone liked it. It's a keeper! I came across this recipe and randomly tried it while making appetizers with Izzy and Averi. Thanks girls!  Annette Jan.2026

Serves:  6

Prep Time:  5 min

Cook Time:  25 min

Calories:  129

Rich with olive oil and garlic, homemade marinara sauce is meant to come together quickly, making it an everyday pleasure that’s well within reach.

Ingredients

¼ cup extra-virgin olive oil

6 garlic cloves, thinly sliced or roughly chopped (I used about 6 tsp minced garlic from a jar)

1 (28-ounce) can crushed tomatoes

1 teaspoon granulated sugar

1 teaspoon kosher salt, plus more to taste

1 teaspoon Italian seasoning

¼ cup loosely packed fresh basil leaves (I chopped up my basil and added 1/4 cup of that and then added a few smaller full leaves. 

Method

Heat the oil in a large skillet or Dutch oven over medium heat. Once the oil is glistening, add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, sugar, salt, Italian seasoning, and basil leaves.

Increase the heat to medium high and bring the sauce to a gentle boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 20-30 minutes (mine probably simmered for more like an hour)(. Discard basil leaves (I did not discard the basil leaves), taste and season with salt.

Use immediately or cool completely and store refrigerated in an airtight container for up to 1 week or in the freezer for up to 3 months.