Whitehall Specialties Blog

White Texas Sheet Cake

 

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CAKE:
2 Cups all purpose flour
2 cups sugar
1/2 tsp salt
1 tsp baking powder
1 cup butter
1 cup water
1/2 cup sour cream
2 large eggs, lightly beaten
1 tsp almond extract

FROSTING:
1/2 cup butter
1/4 Cup milk
1/2 tsp almond extract
3 cups confectioners’ sugar

Preheat oven to 350. Grease and flour a 15X10 inch jelly roll pan. In a large bowl, combine flour, sugar, salt, and baking powder; set aside. In a small saucepan, combine butter and water. Bring to a boil, stirring occasionally.  Add to the flour mixture, stir to combine. Stir in sour cream, eggs and almond extract. Pour into prepared pan, and bake for 20-25 minutes or until a wooden pick inserted in center comes out clean. Prepare frosting while cake is baking. In a saucepan, combine butter and milk.  Bring to a boil over medium high heat, stirring occasionally.  Remove from heat.  Whisk in almond extract.  Gradually mix in confectioners sugar until smooth.  Pour over warm cake.  Sprinke with nuts while frosting is warm or allow to cool and decorate as desired.

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