White Texas Sheet Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Almond extract
  • 1 tsp Baking soda
  • 4 1/2 cups Powdered sugar
  • 2 cups Sugar

• Dairy

  • 1 1/2 cup Butter
  • 1/4 cup Milk
  • 1/2 cup Sour cream

• Liquids

  • 1 cup Water

Found on thesemisweetsisters.com

Description

Ingredients

• Cake:
• 1 cup (2 sticks) butter (I used salted)
• 1 cup water
• 2 cups All-Purpose flour
• 2 cups sugar
• 2 large eggs, beaten
• ½ cup sour cream
• 1 teaspoon almond extract (or vanilla)
• 1 teaspoon baking soda
• Frosting:
• ½ cup (1 stick) butter (I used salted)
• ¼ cup milk
• 4½ cups powdered sugar
• ½ teaspoon almond extract (or vanilla)

Directions

• Preheat oven to 375 degrees F. Grease a 15x10x1 baking pan.
• In a medium sized saucepan, bring butter and water to boil.
• In a large bowl, combine flour and sugar. Mix. Add in eggs, sour cream, almond extract (or vanilla), & baking soda. Slowly pour in the boiling butter/water mixture. Stir until smooth.
• Pour into greased baking pan. Bake at 375 degrees F. for 20-22 minutes or until golden brown & toothpick inserted in center comes out clean. Cool cake for 20 minutes.
• For Frosting: In a mixing bowl add powdered sugar & almond extract & set aside.
• In a medium sized saucepan, add ½ cup butter and ¼ cup milk. Bring to a boil. Remove from heat, and pour into bowl of powdered sugar/almond extract. Stir until smooth and combined. Spread over warm cake. (If frosting is too thick add a little extra milk)