Directions: |
Directions:In a large saucepan bring butter and water to a boil. Remove from the heat. Stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth. Pour into a greased 15"X10"X1" baking pan. Bake at 375º for 20-22 minutes or until a toothpick inserted near the center comes out clean and cake is a golden brown. Remove from oven. Five minutes before cake is done start the frosting. It has to go on the cake while the cake is still warm. Very important! I put two frosting recipes because I found two very similar cakes but one was a cake mix and the other was from scratch and I liked the scratch cake better but I like both the frosting's so I included both.
#1 Frosting-(this one is like a blond fudge)-In a large saucepan combine butter and milk. Bring to a boil. Remove from the heat, stir in sugar and extract. Stir in nuts and spread over warm cake.
#2 Frosting-(this one is Caramel Pecan frosting and is like a brown sugar fudge)-Place chopped pecans in a single layer in shallow pan. Bake at 350º for 6 minutes or until lightly toasted. Bring butter and brown sugar to a boil in a large saucepan over medium heat, about 2 minutes, stirring constantly. Remove from heat, and slowly whisk in buttermilk. Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar and vanilla and almond extracts. Beat at medium speed until smooth (about a minute). Stir in pecans. Spread immediately over cake. |
This recipe for White Texas Sheet Cake is from