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Ingredients
| salted butter: 1 cup |
| water: 1 cup |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 cups |
| eggs: 2 |
| sour cream: 1/2 cup |
| almond extract: 1 tsp |
| salt: 1/2 tsp |
| baking soda: 1 tsp |
| salted butter: 1/2 cup |
| 2% milk: 1/4 cup |
| powdered sugar (unsifted): 4 1/2 cups |
| almond extract: 1/2 tsp |
| walnuts (chopped): 1 cup |
White Texas Sheet Cake
Credit: AllRecipes
User rating:
"This cake is good to make a day ahead, and is very popular at potlucks."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.
- Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
- Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.