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Wednesday, June 10, 2020

White Texas Sheet Cake

  1 cup butter
  1 cup water
  2 cups all-purpose flour
  2 cups sugar
  2 eggs
  1/2 cup sour cream
  1 tsp salt
  1 tsp baking powder
  1 tsp almond extract
  1/4 tsp baking soda
Frosting
  1/2 cup butter
  1/4 cup milk
  4  1/2 cups powdered sugar (I use 2  1/2 – 3  1/2 cups)
  1/2 tsp almond extract
  1 cup chopped walnuts, optional
1. Preheat oven to 375. In a large saucepan, bring butter and water just to a boil. Immediately remove from heat; stir in flour, sugar, eggs, sour cream, salt, baking powder, almond extract, and baking soda until smooth.
2. Pour into a greased jelly-roll pan (15 x 10 x 1-in). Bake for 18-22 minutes, or until cake is golden brown and a toothpick inserted in the center comes out clean. Cool for 20 minutes.
3. For frosting, combine milk and butter in a large saucepan. Bring to a boil. Remove from heat; stir in sugar and extract. Stir in walnuts, if desired, and spread over warm cake.