White Texas Sheet Cake

By MarieR

This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! —Joanie Ward, Brownsburg, Indiana

Ingredients

• FROSTING:
• 2 2 2 cups all-purpose flour
• 2 2 2 cups sugar
• 1 1 1 teaspoon baking powder
• 1 1 1 teaspoon salt
• 1/4 1/4 1/4 teaspoon baking soda
• 1 1 1 cup butter, cubed
• 1 1 1 cup water
• 2 2 2 large eggs
• 1/2 1/2 1/2 cup sour cream
• 1 1 1 teaspoon almond extract
• 1/2 1/2 1/2 cup butter, cubed
• 1/4 1/4 2% cup 2% milk
• 4-1/2 4-1/2 4-1/2 cups confectioners' sugar
• 1/2 1/2 1/2 teaspoon almond extract
• 1 1 1 cup chopped walnuts
• 1 1 to 375°. 15x10x1-in. oven to 375°. Grease a 15x10x1-in. baking pan.
• 3 3 to 18-22 20 to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes.
• 4 4 to 20 For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake. Yield: 20 servings.

Details

Servings 20
Adapted from tasteofhome.com

Preparation

Step 1

1.
Preheat oven to 375°. Grease a 15x10x1-in. baking pan.

2.
In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.

3.
Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes.

4.
For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.
Yield: 20 servings.