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White Texas Sheet Cake




Source of Recipe


Taste of Home 1994


Recipe Introduction


The recipe was submitted by Joanie W. of Brownsburg, Indiana. It turned out to be a perfect, rich cake. It was large enough to feed a crowd, easy to make, a good keeper (if you hide it), and has an addictive light-almond flavor. This cake keeps at least a week if well covered and refrigerated.


List of Ingredients




Sheet cake:
1 c butter
1 c water
2 c all-purpose flour
1/2 t baking soda
2 c sugar
2 large eggs
1/2 c sour cream
1 t almond extract

Almond Frosting
1/2 c butter
1/4 c milk
1/2 t almost extract
4 1/2 to 5 cups confectioners' sugar
1 cup coarse-chopped walnuts



Recipe



To make cake: Preheat the oven to 375. Grease a 15-by-10-by-1-inch jelly-roll pan. Set aside.

Combine butter and water in a large saucepan over medium heat. When the butter melts, remove from heat and let cook 15 minutes, stirring occasionally, In a bowl, whisk together the four, salt and baking soda.

When the butter and water have cooled, add sugar, eggs, sour cream and almond extract. Using a large whisk or an electric mixer on low speed to thoroughly mix the ingredients. Add the flour mixture and continue whisking or beating until the batter is fairly smooth.

Pour the batter into the prepared pan and spread evenly. Bake in the center of the oven about 20 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack while making the frosting.

To make frosting: Combine the butter and milk in a saucepan over medium heat until butter is melted. Stir in the almond extract, then enough confectioners' sugar to make a thick icing. Stir in the walnuts and spread over the still warm cake. Let cool to room temperature before slicing.

Makes 24 servings