"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

White Texas Sheet Cake Recipe

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This recipe for White Texas Sheet Cake, by , is from Mama GG's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gerri McAdoo
Added: Friday, September 4, 2009


2 cups all purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup butter
1 cup water
1/2 cup sour cream
2 large eggs, lightly beaten
1 teaspoon almond extract
Butter Frosting (recipe follows)
1 cup chopped pecans

Butter Frosting
1/2 cup butter
1/4 cup milk
1/2 teaspoon almond extract
3 cups confectioners' sugar

Cake: Preheat oven to 350. Grease and flour a 15 X 10 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 22 to 25 minutes, or until a wooden pick inserted in center comes out clean. Spread warm cake with Butter Frosting. Sprinkle with chopped pecans. Cut into squares to serve.

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 whisk in confectioners' sugar until smooth.

Personal Notes:
Personal Notes:
Great cake. Tastes like wedding cake. My SS Class loves this cake.




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