White Texas Sheet Cake with Chocolate Fudge Frosting

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Corn syrup, light

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Almond extract
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cups Cocoa powder, unsweetened
  • 4 cups Powdered sugar
  • 1 tsp Salt
  • 3 cups Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 2 sticks 1 cup butter
  • 4 tbsp Butter
  • 1/2 cups Milk
  • 1/2 cup Sour cream

• Liquids

  • 1 cup Water

Found on bsugarmama.com

Description

Ingredients

• FOR THE CAKE:
• 1 cup butter (2 sticks), cubed
• 1 cup water
• 2 cups all-purpose flour
• 2 cups sugar
• 2 eggs, beaten
• ½ cup sour cream
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon almond extract (you can use vanilla extract if you prefer)
• ¼ teaspoon baking soda
• FOR THE FROSTING:
• 1 cup Sugar
• ½ cups unsweetened Cocoa powder, Sifted
• ½ cups Milk
• 4 Tablespoons Butter, cut into cubes
• 2 Tablespoons Light Corn Syrup
• 4 cups Powdered Sugar, Sifted
• 2 teaspoons Vanilla Extract

Directions

• Preheat oven to 375 Degrees
• In a large saucepan, bring butter and water just to a boil.Once the butter has melted remove from heat. Next, add the flour, sour cream, sugar, salt, baking powder, baking soda, vanilla (almond) extract and eggs and mix to combine. smooth.
• Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes. The cake will still be somewhat warm.
• NOTE: I used a 9.5X13 inch rectangle glass dish and baked my cake for about 30 minutes or until toothpick is inserted and comes out clean. But if you have a traditional jelly roll pan, use the 15X10 pan that the original recipe recommends. If you use the recommended jelly roll pan, your cake will come out a bit thin. I didnt want a thin cake. But its up to you.
• For the frosting: In a large saucepan, whisk together the sugar and cocoa. Whisk in the milk. Then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. When the butter has melted and the sauce is slightly smooth, take the pan off the heat, stir in the confectioners’ sugar and vanilla.
• Pour the frosting on top of the slightly cooled cake (cool for 5 minutes). It may be a lot of frosting if you are using a 9X13 square rectangle pan( just a precaution). Allow the cake to cool with the frosting to completely set before serving.

Nutrition