White Texas Sheet Cake
1 c. butter
1 c. water
2 c. all-purpose flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda
In a large saucepan, bring butter and water to a boil. Remove from heat and stir in flour, sugar, eggs, sour cream, almond extract, salt, and baking soda until smooth. Pour into a greased 15"x10" baking pan. Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes. Spread frosting over cake. Serves 16 to 20.
1/2 c. butter
1/4 c. milk
4-1/2 c. powdered sugar
1/2 tsp. almond extract
1 c. walnuts
In a saucepan, combine butter and milk; bring to a boil. Remove from heat and add sugar and almond extract; mix well. Stir in walnuts and spread over warm cake.
Add flour to the butter mixture and stir well.
Next, add the sugar and stir well.
Add the sour cream to the batter along with the eggs. Stir well.
Sprinkle in the salt and baking soda.
Then, I added a half teaspoon of vanilla.
The finished batter will be very loose like this.
This cake baked for exactly 22 minutes. Let the cake cool for 20 minutes and then prepare the frosting.
Here's the correct amount of melted butter and milk. I did use my mixer to blend the frosting.
All is forgiven...
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Linked to: Little Rays of Sunshine's So Sweet Sunday, Joy of Desserts' Monday...Mmmm Desserts, Mandy's Recipe Box's Totally Tasty Tuesdays, Alli-N-Son's Sweet Tooth Friday, Sweet as Sugar Cookies' Sweets for a Saturday