White Texas Sheet Cake
This variation on the classic sheet cake recipes features a moist white cake topped off with a delicious pecan studded frosting with a hint of almond extract.
Servings: 18 -20 servings
Ingredients
- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups granulated sugar
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter
- 1/4 cup milk
- 4 1/2 cups powdered sugar
- 1/2 teaspoon almond extract
- Pinch of salt
- 1 cup finely chopped pecans
Instructions
- Preheat oven to 375 degrees. Grease a 10x15 inch baking pan.
- In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, vanilla, salt, and baking soda until smooth. Pour batter into prepared pan.
- Bake for 20 to 22 minutes, or until cake is golden brown and a toothpick inserted in the center comes out clean. Cool for 15-20 minutes.
- Meanwhile, make the frosting by combining 1/2 cup butter and milk in a saucepan. Bring to a boil. Remove from heat and mix in sugar, 1/2 teaspoon almond extract and salt. Stir in pecans. Spread frosting over slightly warm cake.