Eggless White Texas Sheet Cake
Prep time: 30 Mins
Cook time: 20 Mins
Yields: 24 Pieces
A rich, buttery egg less white sheet cake recipe which is very easy to prepare, especially if you are in a hurry and want to feed a crowd.
Ingredients For Cake:
Ingredients For Frosting:
Instructions
  1. Preheat oven at 375F for 15 min. Grease a jelly roll pan (15x10x1-inch pan) with non-stick cooking spray or butter.
  2. In a large sauce pan, bring the butter and water to a boil and set aside.
  3. Stir in the rest of the ingredients one at a time. The batter must be smooth.
  4. Pour the batter in the prepared pan and bake it for 18-22 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in 20 minutes.
  5. Remove the pan from the oven and let it cool on a wire rack for about 20 minutes.
Procedure for Frosting:
  1. In a large pan, bring the butter and milk to a boil and remove from heat. Stir in the confectioner's sugar, extract, nuts and toffee bits. Add food coloring and stir well, if using and spread over warm cake.
My Notes:
  1. I felt that the cake was a bit too sweet for my taste. I would be cutting back at least 1/4 cup of sugar from the cake recipe when I'm making it again. That's the reason I reduced the quantity of sugar in the frosting recipe. The original recipe had used 4.5 cups of sugar.
  2. I did another mistake of not following the recipe. I did not mix the nuts/toffee bits with the frosting and before spreading it on the cake. I wanted to some decoration on the frosting, so that I can use some sprinkles, M&Ms, nuts, etc on the cake after pouring the frosting. But the frosting started getting harder and the sprinkles were not sticking to it.
  3. I have used 1/2 cup of pureed silken tofu instead of 2 eggs mentioned in the original recipe.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/the-best-white-texas-sheet-cake-recipe/