Chi-Chi’s Famous White Texas Sheet Cake


  • For the Cake:
  • ½ cup shortening
  • ½ cup butter
  • 1 cup water
  • 2 cups granulated white sugar
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. vanilla
  • ½ teaspoon almond extract (or up to 1 teaspoon for a stronger flavor)
  • ½ cup buttermilk
  • 2 eggs
  • For the Buttercream Frosting:
  • 1 lb. box of confectioner’s sugar
  • ½ cup butter, softened to room temp
  • 3-4 tablespoons milk
  • 1 tsp. vanilla


  1. Preheat oven to 400 degrees F.
  2. Grease a 10×15″ non-stick jelly roll pan with shortening. Set aside.
  3. Prepare the cake: Bring shortening, butter, and water to a boil.
  4. Place flour, sugar, baking soda, and salt in large mixing bowl.
  5. Pour hot butter mixture over flour mixture in the bowl. Use an electric mixer to beat for 1 minute on medium speed.
  6. Slowly add the vanilla, almond extract, buttermilk, and eggs last. Beat for one more minute, and then pour batter into prepared pan.
  7. Bake at 400 degrees F for 20 minutes.
  8. Place cake on a wire rack to cool.
  9. Once the cake has cooled completely, prepare Buttercream Frosting.
  10. In a large bowl, with mixer at low speed, combine confectioner’s sugar, butter, milk and vanilla. Beat with an electric mixer at medium speed for 1-2 minutes, or until fluffy and creamy.
  11. If desired, add more milk until the frosting is a spreadable consistency.
  12. Spread frosting on the cooled cake. Slice into small squares.

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