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This recipe for WHITE TEXAS SHEET CAKE, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Thursday, August 21, 2008


1 c. butter or margarine
1 c. water
2 c. flour
2 c. sugar
2 eggs
1/2 c. sour cream
1 tsp. almond extract
1 tsp. baking soda

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

Preheat oven to 375.

In a large saucepan, bring butter and water to a boil. Remove
from heat, and stir in sugar, eggs, sour cream, almond extract
and baking soda until smooth. Pour batter into a greased 10 x
15 x 1 baking pan. Bake for 20 - 22 minutes or until cake is
golden brown and tests done. Cool for 15 - 20 minutes.
Spread frosting over warm cake.

To make frosting, combine 1/2 c. butter or margarine and milk
in a saucepan and bring to a boil. Remove from heat and mix
in sugar and almond extract. Stir in pecans. Spread over
warm cake.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Easy to make ahead and serve the next day - keeps well.




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