A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from June 06, 2008
White Texas Sheet Cake

Texas sheet cake includes cocoa and white Texas sheet cake (or “white sheet cake") does not. The white Texas sheet cake recipe may have originated (or at least was popularized) in The Taste of Home magazine in the early 1990s.


12 October 1994, The Capital (Annapolis, MD), “Sweet Sheet Cake,” pg. C1, col. 1:
We received two copies of a recipe for White Texas Sheet Cake as requested by F.M. of Hanover. Both writers said the recipe came from a magazine called The Taste of Home, by Reunion Publications.

B.O. of Bowie, one of the writers, said she has tried the cake and “it’s delicious and very rich.”

White Texas Sheet Cake
1 cup butter or margarine
1 cup water
2 cups all purpose flour
2 cups sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
Frosting
1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups confectioner’s sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

In large saucepan, bring butter and water to boil. Remove from heat. Stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into greased 15-by-10-by-1 inch baking pan. Bake at 375 degrees for 20 to 22 minutes or until cake is golden brown and tests done. Cool for 20 minutes.

Meanwhile, make frosting by combining butter and milk in saucepan. Bring to a boil. Remove from heat and add sugar and extract. Mix well. Stir in walnuts. Spread over warm cake. Yields 16 to 20 servings.

Google Groups: rec.food.cooking
Newsgroups: rec.food.cooking
From:
Date: 1998/01/19
Subject: RECIPES: Chicken Suizas, Cinnamon Swirl Bread, Spring Cake, White Texas Sheet Cake...more

* Exported from MasterCook *
White Texas Sheet Cake
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient—Preparation Method
-------- ------------ --------------------------------
1 cup margarine
1 cup water
2 cups flour
2 cups sugar
2 eggs—beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
FROSTING
1/2 cup margarine
1/4 cup milk
1 cup chopped nuts—optional
4 1/2 cups powdered sugar
1/2 teaspoon almond extract

Preheat oven to 375 degrees F.  Place margarine and water in large saucepan. Bring mixture to a boil. Combine flour and sugar in a bowl. Add to hot water. Add sour cream, almond extract, salt and baking soda. Mix well with a heavy spoon. Pour into a greased and floured 10 x 15-inch jelly roll pan. Bake 20 to 25 minutes, or until the cake is done. Make frosting while cake is baking.

Frosting:  Combine margarine and milk in saucepan. Bring mixture to a boil. Remove from heat and add almond extract. Carefully add powdered sugar. Beat with a wooden spoon until smooth. Add chopped nuts, if using and stir in gently. Pour frosting over warm cake and spread with spatula. Makes 24 pieces.

Google Groups: alt.military.retired.recipes
Newsgroups: alt.cooking-chien, alt.fan.traci-poole, alt.recipes, alt.food.recipes, alt.military.retired.recipes
From: Duckie ®
Date: Tue, 30 Jul 2002 19:31:23 -0400
Local: Tues, Jul 30 2002 7:31 pm
Subject: White Texas Sheet Cake

White Texas Sheet Cake
Wednesday, July 24, 2002
For Marsha Gordon, e-mail
Yield: 16 to 20 servings

I have used this many times. This recipe was in The Dispatch a couple of years ago and was taken from Taste of Home magazine by the person who submitted it. It is very good, easy to make and a hit at potluck dinners. A nice substitute for the chocolate version.

Cake:
1 cup butter or margarine
1 cup water
2 cups flour
2 cups granulated sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda

Frosting:
1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
1 cup chopped nuts (pecans or walnuts), optional

Cake: In a large saucepan, bring butter and water to a boil. Remove from heat and stir in flour, granulated sugar, eggs, sour cream, almond extract, salt and soda until smooth. Pour into a greased
15x10x1-inch baking pan.

Bake at 375 degrees for 20 to 22 minutes or until the cake is golden brown and tests done. Cool 20 minutes.

Frosting: Meanwhile, combine butter or margarine and milk in a saucepan. Bring to a boil. Remove from heat and add powdered sugar and almond extract. Mix well. Stir in nuts and spread over warm cake.

Note: I have substituted vanilla for the almond extract also.

Sweet Blessings
Sunday, January 27, 2008
White Texas Sheet Cake
This is another recipe my mother used to make that was one of my favorites. It’s a VERY rich, old fashioned cake. Although it’s called a WHITE sheet cake, it is actually more yellow and looks like a lemon cake.

Cake:
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 t almond extract
1 t salt
1 t baking soda

Frosting:
1/2 cup butter
1/4 cup milk
1 box powdered sugar
1/2 t almond extract
1 cup chopped walnuts (optional)

Preheat oven to 375 degrees. In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10 inch baking pan.(Do not use a 9 x 13 inch pan- it will be way too thick) Bake for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes.

Meanwhile, for frosting, combine butter and milk in a saucepan. Bring to a boil; remove from heat; add sugar and extract and mix well. Stir in nuts; spread over warm cake.

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Friday, June 06, 2008 • Permalink