"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 Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dale & Bertha Franssens
Added: Friday, November 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter or margarine
1 c. water
2 c. all-purpose flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda



Frosting:

1/2 c. butter or margarine
1/4 c. milk
4 1/2 c. confectioners sugar
1/2 tsp. almond extract
1 c. chopped walnuts

Directions:
Directions:
In lg. saucepan, bring butter and water to a boil. Remove from heat; stir in remaining cake ingredients until smooth. Pour into a geased 15x10x1 baking pan. Bake at 375 for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes.

For frosting, combine butter and milk in a saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in walnuts; spread over warm cake.

 

 

 

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