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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

White Texas Sheet Cake Recipe

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This recipe for White Texas Sheet Cake is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. butter
1 C. Water
2 C. AP Flour
2 C. Sugar
2 Eggs, beaten
½ C. Sour Cream
1 t. Almond Extract
1 t. Salt
1 t. Baking Soda

Frosting:
½ C. Butter
¼ C. Milk
4-1/2 C. Powdered Sugar
½ t. Almond Extract
1 C. Chopped Walnuts
Directions:
Directions:
Preheat over to 375º. In a large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15 X 10 X 1 – inch baking pan. Bake for 20-22 minutes or until cake is golden brown and inserted toothpick comes out clean. Cool for 20 minutes.

While the cake is cooling, for frosting, combine butter and milk in a saucepan. Bring to a boil. Remove from the heat; add sugar, and extract and mix well. Stir in walnuts; spread over warm cake.
Number Of Servings:
Number Of Servings:
16-20

 

 

 

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