White Texas Sheet Cake

  Texas Sheet Cake is usually chocolate. When we saw this recipe for a white Texas sheet cake in the Taste of Home Baking Book we all thought we should try it.

  As in all sheet cakes of this type, it makes a lot of cake. Amy, my daughter, had a potluck supper to go to and so she was the one who got to make the cake. The rest of us just had to be taste testers. I must say it was very good.

  Amy thought that the directions where simple and the cake was moist and a change from chocolate. She rarely bakes cakes from scratch and thought this was super easy. A good recommendation for any beginning or experienced baker. 

  Do try it when you need a larger cake to take to something. Several pieces wrapped on a paper plate or in a plastic bag would sell well at a bake sale. The recipe suggests making it a day ahead as it will get better as it sets. (Everyone thought it was just fine the same day) 

White Texas Sheet Cake

1 cup butter

1 cup water

2 cups all purpose flour

2 cups sugar

2 eggs beaten

½ cup sour cream

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon almond extract

¼ teaspoon baking soda

FROSTING

½ cup butter

¼ cup milk

4 ½ cup powdered sugar

½ teaspoon almond extract

1 cup chopped walnuts

  In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, almond extract and baking soda until smooth.

  Pour into a greased 15 x 10 x 1 inch baking pan. Bake at 375° for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. 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. The frosting will be thinly spread.