This recipe for white texas sheet cake makes a wonderfully moist cake with a light almond flavor and is a perfect addition to any holiday party. If you are feeding a crowd, this is the way to go. Since Texas Sheet Cake is a very thin cake, it can stretch to feed a large group and help keep portions under control, which will make you feel a bit better about the 3/4 lb of butter that are used in this recipe.
- 1 c butter
- 1 c water
- 2 c flour
- 2 c sugar
- 2 eggs, beaten
- 1/2 c sour cream
- 1 tsp almond extract
- 1 tsp salt
- 1 tsp baking soda
- 1/2 c butter
- 1/4 c milk
- 4 1/2 c powdered sugar
- 1/2 tsp almond extract
- 1 c chopped walnuts (optional)
In large saucepan, combine the 1 cup of water and 1 cup of butter and bring them to a boil (hey, I never promised this was a low-fat recipe). Remove from saucepan from the heat and stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until the mixture is smooth. Be sure to stir constantly until the mixture has fully combined to avoid cooking the eggs.
Pour the mixture into 15 x 10 pan (a standard baking sheet with an edge). Bake at 375 for 20-22 minutes. Cool 20 minutes.
To Make the Frosting:
While the cake is cooking, combine butter and milk in pan. Bring it to a boil. Remove the pan from heat, add sugar and extract and mix well. Stir in walnuts if you are adding them and spread over warm cake, and this part is important. When you add the frosting to the warm cake, it is easy to spread over the top of the cake and it gives the cake a nice smooth look.
Have you tried this recipe? What did you think? Tell us about it in the comments.
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