Sunday, May 6, 2012

White Texas Sheet Cake

This treasure of a recipe came from our University of Michigan Ward cook book.  It is the other cake recipe with almond extract and I love it!  I just wish I had nicer baking sheets that weren't bowed so the cake would come out more even.    Nevertheless, it is still an awesome treat and even better if you have nice baking sheets.


1 c. butter
1 c. hot water
2 c. flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking powder

1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 tsp. almond extract


In a large saucepan, bring butter and water to a boil.  Remove from heat; stir in remaining ingredients until smooth.  Pour into greased 15*10*1 inch baking sheet.  Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tooth pick comes out clean.

Meanwhile, for frosting, combine butter and milk in saucepan.  Bring to boil.  Remove from heat; add remaining ingredients and mix well.  Spread over warm cake.  Store leftovers in refrigerator.  Makes 16-20 servings.

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