White Texas Sheet Cake

By june

Ingredients

• Cake:
• 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:
• 1/2 cup butter
• 1/4 cup milk
• 1/2 tsp almond extract
• 3 cups confectioners' sugar
• 1 cup chopped pecans

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour a 15 X 10-inch jellyroll pan.
For cake, 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 minutes, 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.

For 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.