White Texas Sheet Cake

By á-2700

Paula Deen

Ingredients

• Butter Frosting:
• 2 cups all-purpose flour
• 2 cups sugar
• 1 tsp. salt
• 1 tsp. baking powder
• 1 cup butter
• 1 cup water
• 1/2 cup sour cream
• 2 large eggs, lightly beaten
• 1 tsp. almond extract
• Butter Frosting (recipe follows)
• 1 cup chopped pecans
• 1/2 cup butter
• 1/4 cup milk
• 1/2 tsp. almond extract
• 3 cups confectioners' sugar

Preparation

Step 1

Preheat oven to 350. Grease and flour a 15x10 inch jellyroll pan.

In a large bowl, combine flour, sugar, salt, and baking powder; set aside.

In a small saucepan, combine butter and water; bring to a boil, stirring occasionally.

Add to flour mixture, stirring to combine. Stir in sour cream, eggs and almond extract. Pour into prepared pan, and bake 22 to 25 mins. or until a wooden pick inserted in center comes out clean. Spread warm cake with Butter Frosting. Sprinkle with chopped pecans. Cut into squares to serve.

Frosting:
In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Whisk in almond extract. Gradually whisk in confectioners' sugar until smooth.