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White Chocolate Texas Sheet Cake | Can't Stay Out of the Kitchen | spectacular #TexasSheetCake made with #Ghirardelli #WhiteChocolate instead! Terrific for potlucks, #tailgating parties or any kind of family get-together. #holiday #chocolate #HolidayDessert #ChocolateDessert #WhiteChocolateTexasSheetCake

White Chocolate Texas Sheet Cake

Teresa Ambra
White Chocolate Texas Sheet Cake will knock your socks off! This amazing cake is made with Ghirardelli's white chocolate so it bursts with a lovely chocolaty flavor. The powdered sugar icing contains white chocolate and walnuts. Wonderful dessert for potlucks, tailgating, office or holiday parties or anytime you need to feed a crowd. If you're having chocolate cravings, this is the dessert for you!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Cakes and Frostings, Dessert
Cuisine American
Servings 48
Calories 178 kcal

Equipment

  • 2 medium sauce pans
  • 2 wooden spoons
  • 1 whisk if desired
  • measuring cups
  • measuring spoons
  • 1 spatula
  • 1 11x17" jelly roll pan

Ingredients
  

CAKE:

  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 2 cups granulated sugar
  • 1 cup unsalted butter (2 sticks)
  • 1 cup half-and-half or water
  • 4 oz. Ghirardelli white chocolate baking bar
  • 1/2 cup buttermilk (I soured a half cup of milk with 1 tbsp. white vinegar for 5 minutes)
  • 1 tsp. baking soda
  • 2 large eggs beaten
  • 1 tsp. vanilla extract

ICING:

  • 1 oz. Ghirardelli's white chocolate baking bar (2 squares)
  • 1/2 cup half-and-half
  • 1/2 cup unsalted butter (1 stick)
  • 3 cups powdered sugar
  • 1 cup walnuts chopped, or pecans (measure after chopping)
  • 1 1/2 tsp. vanilla extract

Instructions
 

CAKE:

  • Melt butter in sauce pan over low to medium heat.
  • Combine flour and granulated sugar and add to melted butter.
  • Add half-and-half and white chocolate.
  • Stir in thoroughly.
  • Let mixture come to a boil in saucepan over medium heat.
  • Remove from heat.
  • Let cool 15 minutes.
  • Dissolve baking soda in buttermilk.
  • The mixture will expand and foam.
  • Add to white chocolate mixture with eggs and vanilla.
  • Mix all together and pour into greased 11x17” jelly roll pan.
  • Bake at 400° for 20 minutes, or until a toothpick inserted in center comes out clean.
  • Mine took 30 minutes.
  • Allow cake to cool completely before adding icing.

ICING:

  • Bring white chocolate, half-and-half and butter to a boil in saucepan at low to medium heat.
  • Remove from heat.
  • Add powdered sugar, nuts and vanilla and combine well.
  • Spread icing over cooled cake.
  • Be sure to spread the nuts evenly over the cake.

Notes

NOTE: Be careful not to use too high of a heat when cooking white chocolate over top of the stove. It will burn or scorch easily.
 
NOTE: Put the buttermilk or soured milk in a 2 cup container. The mixture expands quite a bit after stirring together. Otherwise, it will overflow the one cup measuring cup.
 
NOTE: I refrigerated the cake to make it easier to cut into serving pieces.
 
NOTE: You can thicken the icing up by adding additional powdered sugar. However, you may have to make 1 1/2 batches of the recipe to get it to spread over the entire cake's surface.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 178kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 42mgPotassium: 43mgFiber: 0.3gSugar: 18gVitamin A: 221IUVitamin C: 0.1mgCalcium: 23mgIron: 0.4mg
Keyword cake, chocolate, chocolate dessert, dessert, walnuts, white chocolate chips
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