White Texas Sheet Cake
This cake gets better the longer it sits, so I try to make it a day ahead. With its creamy frosting and light almond flavor, no one can stop at just one piece!
Prep time:
Cook time:
Serving size: 20
Calories per serving: 403
Ingredients:
Cook time:
Serving size: 20
Calories per serving: 403
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, cubed
1 cup water
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon almond extract
FROSTING:
1/2 cup butter, cubed
1/4 cup 2% milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts
Directions:
Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.
Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes.
For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.
Source: tasteofhome.com
In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.
Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes.
For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
