DESSERT!
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White Texas sheet cake

School is here and some of us from time to time need to make desserts and such for the class room. This is a super easy, yummier cake than any box mix you might have handy. And true to form, it is not low calorie….Texans know how to cook real good food. Here ya go…..as always we hope you enjoy. 

  • 1 cup butter
  • 1 cup water
  • 2 cups flour
  • 1 1/2 cup sugar
  • 2 eggs beaten
  • 1/2 cup sour cream
  • 1 tsp almond extract
  • 1 tsp salt
  • 1 tsp baking soda

In large sauce pan bring butter and water to a boil. Remove from heat, stir in flour, sugar, eggs, sour cream, extract, salt, and baking soda until smooth. Pour into a greased 15 x 10 x 1 inch baking pan. Bake 375 for 20-22 minutes or until cake tests done. Cool for 20 minutes then frost.

Frosting

  • 1/2 cup butter
  • 2-3 tablespoons milk
  • 3 cups powdered sugar
  • 1/2 tsp almond extract
  • 1 cup chopped nuts

While cake is cooling combine milk and butter in sauce pan. Bring to a boil. Remove from heat add sugar, extract stir well then add nuts and mix again. Spread onto cake. 

Yields 16-20 servings

Changes to the recipe: you can use a 13 x 9 x 2 pan, just cook a little longer and cake will be a bit thicker. Also this is the smaller version for frosting: if you think you need more frosting the full recipe is as follows.

1 cup butter, 1/4 cup milk, 4 1/2 cups powdered sugar, 1/2 tsp almond extract, 1 cup nuts. Everything else is the same. 

The cake is just as good without nuts if you opt out of that ingredient. 

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