Dorothy's White Texas Sheet Cake

1 C butter
1 C water
2 C flour
2 C sugar
2 eggs, beaten
1/2 C sour cream
1 t almond extract
1 t salt
1 t baking soda

1/2 C butter
1/4 C milk
4 1/2 C powdered sugar
1/2 t almond extract
1 C chopped pecans

In large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch jelly roll baking pan. Bake at 375° for 20-22 minutes or until cake tests done. Cool for 20 minutes.

Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl. Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans. Pour and spread over warm cake. I like to make a chocolate frosting and serve with vanilla ice cream and crème de mint.

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