CopyCat Chi-Chi’s White Texas Sheet Cake – CopyCat Restaurant Recipes

Ingredients

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

Buttercream Frosting:
1 lb. box of confectioner’s sugar
½ cup butter softened to room temp
3-4 tablespoons milk
1 tsp. vanilla

Directions

Preheat oven to 400 degrees F. Grease a 10×15″ non-stick jelly roll pan with shortening. Set aside.

Prepare the cake: Bring shortening, butter, and water to a boil.

Place flour, sugar, baking soda, and salt in large mixing bowl.

Pour hot butter mixture over flour mixture in the bowl. Use an electric mixer to beat for 1 minute on medium speed.

Slowly add the vanilla, almond extract, buttermilk, and eggs last. Beat for one more minute, and then pour batter into prepared pan.

Bake at 400 degrees F for 20 minutes.

Place cake on a wire rack to cool.

Once the cake has cooled completely, prepare Buttercream Frosting.

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.

If desired, add more milk until the frosting is a spreadable consistency.

Spread frosting on the cooled cake. Slice into small squares.

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