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White Texas Sheet Cake Recipe

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This recipe for White Texas Sheet Cake is from Lori Leland Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
¾ cup sugar
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda

1 cup butter
1 cup water

1/2 cup sour cream
1 tsp almond extract
2 large eggs, room temperature

ICING
1/2 cup butter
1/4 cup 2% milk
3 ¼ cups powdered sugar
1/2 tsp almond extract
1 cup chopped toasted walnuts
Directions:
Directions:
(Does cake part need to be doubled or one and a half? It is so very thin in that size pan...)
Preheat oven to 375º.
While oven heats, lay walnuts in single layer with space between them on baking sheet (you can line it with foil or parchment paper for easy clean-up).
Toast walnuts until they just start to brown and smell toasted, 5 minutes.
Grease a 15 x 10 x 1-in. baking pan.
In large bowl, whisk first 5 ingredients.
In small saucepan, combine butter and water; bring just to a boil.
Stir into flour mixture.
In small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.
Transfer to prepared pan.
Bake until golden brown and toothpick inserted in center comes out clean, 18-22 minutes.
Cool on wire rack 20 minutes.
For frosting, combine butter and milk in large saucepan; bring just to a boil.
Remove from heat; gradually stir in confectioners' sugar and extract.
Stir in walnuts.
Spread over warm cake.

 

 

 

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