Thursday, June 10, 2010

White Texas Sheet Cake

This recipe was printed in a recent issue of the Traverse City Record Eagle. It's simple and oh so delicious. Enjoy!


Cake:

1 c. butter
1 c. water
2 c. sugar
1/2 cup sour cream
2 eggs beaten
1 t. almond extract
2 c. all-purpose flour
1 t. salt
1 t. baking soda


Frosting:

½ c. butter, softened
¼ c. milk
4-4 ½ c. powdered sugar
½ t. almond extract
1 c. chopped walnuts or pecans (optional...but I use them)

Cake: In large saucepan, bring butter and water to a boil. Remove from heat and stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into greased 15-by-10-inch sheet pan. Bake at 350° for 20 to 22 minutes or until cake is golden brown and a knife inserted in center comes out clean. Cool 20 minutes. (Note: I spread frosting over the cake when I take it out of the oven.)

Frosting: In saucepan, melt butter and add milk. Bring to a boil. Remove from heat and add powdered sugar and almond extract. Mix well. Stir in walnuts or pecans if using and spread over warm cake. Spread frosting over warm cake. Serves 16 to 20.

— "Gooseberry Patch Hometown Favorites" cookbook

1 comment:

Lynne DeVenny said...

Vicki, this looks ridiculously awesome - and easy! Even *I* am going to try baking this cake from scratch :)