"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

White Texas Sheet Cake Recipe

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

Contributor:  
Contributor:  
Mary Stibbe
Added: Friday, August 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 C. butter
1 C. Water
2 C. AP Flour
2 C. Sugar
2 Eggs, beaten
C. Sour Cream
1 t. Almond Extract
1 t. Salt
1 t. Baking Soda

Frosting:
C. Butter
C. Milk
4-1/2 C. Powdered Sugar
t. Almond Extract
1 C. Chopped Walnuts

Directions:
Directions:
Preheat over to 375. 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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