"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

White Texas Sheet Cake Recipe

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This recipe for White Texas Sheet Cake, by , is from The Erikson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanette Behrendt
Added: Saturday, July 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter
1 c. water
2 c. flour
2 c. sugar
2 eggs. beaten
1/2 c. buttermilk
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda
Frosting: 1/4 c. milk
4 1/2 c. powdered sugar
1/2 tsp. almond extract
1 stick butter

Directions:
Directions:
In saucepan, bring the butter and water to a boil. Remove from heat. In a bowl combine flour, sugar and salt. Pour hot mixture over dry ingredients. Mix together. Add the buttermilk, eggs, baking soda and almond extract. Mix well. Pour into a greased jelly roll pan (10 x 15). Bake at 375 for 20 minutes.
Frosting: Combine butter and milk in a saucepan. Bring to a boil (watch carefully). Remove from heat and our over sugar and extract. Mix well. Spread over warm cake.

Personal Notes:
Personal Notes:
Enjoy!

 

 

 

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