Thursday, October 4, 2012

White Texas Sheet Cake

Pic Courtesy of The Girl Who Ate Everything

I made this cake way back in July- for the 4th of July, actually. It was a kind of "Welcome to Texas" for us.:) Just kidding. Anyway, it reminded me so much of that white cake we used to eat at the school cafeteria growing up. I know- not to appetizing, but trust me- it was REALLY good. I could have eaten the whole thing myself.  And, no boxed cake mix necessary!! It came together really easily and was super moist and almond flavored (Need I say more?).

White Texas Sheet Cake
Source: AllRecipes via Life as a Lofthouse
Serves 24
1 cup butter
1 cup water
2 cups all-purpose four
2 cups white sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, cubed
1/4 cup milk
4 cups powdered sugar
1/2 teaspoon almond extract

Preheat oven to 375 degrees.

In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar and mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth.  No need to use an electric mixer. Batter will be very thin.

Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 18-22 minutes or until golden brown. Your cake will be flat and not very tall (it's a sheet cake). Cool for about 10 minutes. You still want your cake a little warm when you add the frosting so that it spreads well.

For the frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in the powdered sugar and extract. Stir until smooth and all combined. Spread immediately over warm cake. Decorate cake with sprinkles, if desired.


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