Introduction: White Texas Sheet Cake
1 cup butter (2 sticks)
1 cup water
2 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups sugar
2 eggs beaten
1/2 cup sour cream
1 tsp. almond extract
1/2 cup butter (1 stick)
1/4 cup milk
4 1/2 cups powdered sugar
1/2 tsp. almond extract
1/2 cup walnuts, chopped (optional)
Step 1: Place Butter and Water Into a Saucepan and Bring to a Boil.
Step 2: Once Butter and Water Have Come to a Boil, Remove From Heat and Whisk in Flour, Baking Soda, Salt, Sugar, Eggs, Sour Cream, and Almond Extract. Whisk Until Smooth.
I combined all of the dry ingredients (flour, baking soda, salt, and sugar) in a mixing bowl. I then beat two eggs and measured out the sour cream.
I added the sour cream first, to cool down the mixture, then added the flour, almond extract, and eggs.
Step 3: Pour Into a Greased 15x10 Baking Pan. Bake at 375 Degrees for 20-22 Minutes. Check With a Toothpick & Let Cool on Rack for 20 Minutes.
I didn't have a 15x10 pan so I had to use a 15x11. I used PAM to grease my pan, but Crisco would work, as well.
Step 4: Make Frosting While Cake Is Cooling.
Step 5: Combine 1/2 Cup Butter and 1/4 Cup Milk in a Saucepan. Cover Saucepan and Cook on Low Heat. Once Better Melts, Bring to a Boil, While Stirring Frequently, Over Medium Heat.
Step 6: Remove From Heat and Add Powdered Sugar and Almond Extract.
I transferred the mixture into a mixing bowl because my saucepan wasn't large enough for 4 1/2 cups of powdered sugar.