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White Texas Sheet Cake

This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece!

20 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

1 cup butter, cubed
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon almond extract
1/4 teaspoon baking soda
FROSTING:
1/2 cup butter, cubed
1/4 cup milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

Directions

In a large saucepan, bring butter and water just to a boil.
Immediately remove from the heat; stir in the flour, sugar, eggs,
sour cream, salt, baking powder, extract and baking soda until
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 on a wire rack for 20

2 of 2

White Texas Sheet Cake (continued)

Directions (continued)

minutes.
For frosting, in a large saucepan, bring butter and milk just to a
boil. Immediately remove from the heat; stir in confectioners' sugar
and extract. Stir in walnuts; spread over warm cake. Cool
completely. Yield: 20 servings.

Nutrition Facts: 1 piece equals 409 calories, 19 g fat (10 g saturated fat), 62 mg cholesterol, 304 mg sodium, 58 g carbohydrate, 1 g fiber, 4 g protein.