White Texas Sheet Cake

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White Texas Sheet Cake: super moist, thin, & easy to make!

INGREDIENTS
  • Cake:
  • 1 cup (2 sticks) butter (I used salted)
  • 1 cup water
  • 2 cups All-Purpose flour
  • 2 cups sugar
  • 2 large eggs, beaten
  • ½ cup sour cream
  • 1 teaspoon almond extract (or vanilla)
  • 1 teaspoon baking soda
  • Frosting:
  • ½ cup (1 stick) butter (I used salted)
  • ¼ cup milk
  • 4½ cups powdered sugar
  • ½ teaspoon almond extract (or vanilla)
INSTRUCTIONS
  1. Preheat oven to 375 degrees F. Grease a 15″x10″x1″ baking pan.
  2. In a medium sized saucepan, bring butter and water to boil.
  3. In a large bowl, combine flour and sugar. Mix. Add in eggs, sour cream, almond extract (or vanilla), & baking soda. Slowly pour in the boiling butter/water mixture. Stir until smooth.
  4. Pour into greased baking pan. Bake at 375 degrees F. for 20-22 minutes or until golden brown & toothpick inserted in center comes out clean. Cool cake for 20 minutes.
  5. For Frosting: In a mixing bowl add powdered sugar & almond extract & set aside.
  6. In a medium sized saucepan, add ½ cup butter and ¼ cup milk. Bring to a boil. Remove from heat, and pour into bowl of powdered sugar/almond extract. Stir until smooth and combined. Spread over warm cake. (If frosting is too thick add a little extra milk)
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