White Texas Sheet Cake
White Texas Sheet Cake is an exceptionally moist almond-flavored cake with a delicious almond-flavored icing.
Servings: 20
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup butter, cut into cubes
- 1 cup water
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon almond extract
Icing
- 11 tablespoons butter, cut into cubes
- 1/3 cup milk
- 5 cups confectioner's sugar
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds, toasted
Instructions
- Preheat oven to 375 degrees and grease a 15x10x1-inch baking sheet.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
- In a small saucepan combine the 1 cup of butter (cubed) and water. Bring just to a simmer. Stir into flour mixture.
- In a small bowl, whisk together eggs, sour cream, and almond extract. Stir into flour mixture until mixed well.
- Pour batter into prepared pan. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. As soon as the cake comes out of the oven, make icing.
- Combine butter and milk in a large saucepan. Bring just to a boil and remove from heat. Whisk in confectioner's sugar 1 cup at a time. Stir in almond extract and almonds. Spread over cake.
Video
Notes
Be sure to measure the flour correctly for best results. Fluff it up some in the container to make sure it isn't packed down. With a large spoon, gently scoop it into a dry measuring cup. Overfill it slightly and then run the back of a knife across the top to get rid of the excess.
Nutrition
Calories: 413kcal | Carbohydrates: 61g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 276mg | Potassium: 59mg | Fiber: 1g | Sugar: 50g | Vitamin A: 545IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg