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White Texas Sheet Cake Recipe

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

Diane McElmury
Added: Sunday, November 4, 2007


2 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup butter
1 cup water
1/2 cup sour cream
2 larg eggs, lightly beaten
1 teaspoon almond extract

Butter Frosting
1/2 cup butter
1/4 cup milk
1/2 teaspoon almond extract
3 cups confectioner's sugar
1 cup chopped pecans

Grease and flour a 15 x 10 inch jellyroll 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 flour mixture, stirring to combine. Stir in sour cream, eggs and almond extract. Pour into prepared pan and bake at 350 20 - 25 minutes until a wooden pick comes out clean.

Spread warm cake with Butter Frosting:
In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Whisk in almond extract. Gradually add in confectioner's sugar until smooth. Sprinkle with chopped pecans. Cut into squares to serve.




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