I have been outside enjoying our beautiful spring weather and almost forgot to post this week's cake. White Texas Sheet Cake is a wonderful cake to make if you need to feed a crowd and are short on time. I got the recipe from a Goose Berry Patch cookbook that I picked up on a get-a-way with my husband years ago.
If you like the chocolate or peanut butter Texas Sheet Cakes you will enjoy this one as well! I made this week's cake on Wednesday for our Student Ministries and they loved it (pic to prove it at the bottom).
Let me know if you bake this cake!
White Texas Sheet Cake
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
Pre-heat oven to 375 degrees.
Bring butter and water to a boil in a large saucepan. Combine flour, sugar, baking soda and salt. Pour butter/water mixture over these dry ingredients. Let cool a few minutes.
Add eggs, sour cream and almond extract. Pour batter into a greased 15"x10" baking pan.
Bake at 375 degrees for 20-22 minutes or until a cake tester comes out clean. Cool in pan on a wire rack 20 minutes. Spread frosting on top of cake.
1/2 cup butter
1/4 cup milk
4 and 1/2 cups powdered sugar
1/2 teaspoon almond extract
Combine butter and milk in a saucepan; bring to a boil over medium heat.
Remove from heat and add powdered sugar and almond extract; beat at medium speed with an electric mixer until spreading consistency. Spread on cake!
Usually when I bake a cake the guys come home with a few pieces left - but not this week. So glad they enjoyed it!