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Tuesday, April 26, 2016

White Texas Sheet Cake

by Cak


2 cups flour [280 g]
2 cups sugar [400 g]
1 tsp. salt
1 tsp. baking soda
1 cup butter or margarine [227 g]
1 cup water
2 eggs, beaten
1/2 cup sour cream [112 g]
1 tsp. almond extract

Preheat oven to 350. In large mixing bowl, mix and stir the flour, sugar, salt, and baking soda. Bring butter and water to boil in saucepan on stove. Add to dry ingredients and add beaten eggs, sour cream, and almond extract. Stir all until smooth; batter will be thin. Pour into a greased 15x10x1" pan (jelly roll pan) and bake for 20-22 minutes, until set and browned on top. Cool 20 minutes.

FROSTING Ingredients and Directions Prepare by melting 1/2 cup butter and 1/4 cup milk in saucepan over medium heat. Bring to a boil. Remove from heat and add 4-1/2 cups powdered sugar and 1/2 tsp almond extract. Mix and whisk well. Fold in 1 cup chopped pecans, thoroughly blending. Spread over the slightly warm cake.

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