White Texas Sheet Cake

This delicious, rich cake gets better the longer it sits, so try to make it a day ahead. With its creamy frosting and light almond flavor, no one can stop at just one piece!

Yield

16 servings

Cake Ingredients

1 cup butter, cubed
1 cup water
2 cups all-purpose flour
2 cups granulated (white) sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1/4 teaspoon baking soda
1 teaspoon salt

Frosting Ingredients

1/2 cup butter, cubed
1/4 cup milk
4 1/2 cups confectioners' (powdered) sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

Directions

Preheat oven to 375°F (191°C). Grease a 15 x 10 x 1-inch baking pan with Pan Release or baking spray with flour.

In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth. Pour into prepared baking pan.

Bake for 18 to 22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.

For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat; stir in sugar and extract. Stir in walnuts; spread over warm cake.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes
Cooling Time: 20 minutes

Nutritional Information

1 piece equals 409 calories, 19 g fat (10 g saturated fat), 62 mg cholesterol, 304 mg sodium, 58 g carbohydrate, 1 g fiber, 4 g protein.

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