Cookies, Candy & Desserts |
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White Texas Sheet Cake - 2017
Recipe courtesy of Charlene Wozny
INGREDIENTS
Cake
PREPARATION
Preheat oven to 375 degrees F.
In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch jelly roll baking pan.
Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.
Cake
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter
- 1/4 cup milk
- 4 1/2 cups confectioners' sugar
- 1/2 teaspoon almond extract
- 1 cup chopped pecans
PREPARATION
Preheat oven to 375 degrees F.
In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch jelly roll baking pan.
Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.
