White Texas Sheet Cake

[Duckie Ž]

White Texas Sheet Cake
Wednesday, July 24, 2002

For Marsha Gordon, e-mail

Yield: 16 to 20 servings

I have used this many times. This recipe was in The Dispatch a couple
of years ago and was taken from Taste of Home magazine by the person
who submitted it. It is very good, easy to make and a hit at potluck
dinners. A nice substitute for the chocolate version.

Cake:

1 cup butter or margarine

1 cup water

2 cups flour

2 cups granulated sugar

2 eggs, beaten

1/2 cup sour cream

1 teaspoon almond extract

1 teaspoon salt

1 teaspoon baking soda

Frosting:

1/2 cup butter or margarine

1/4 cup milk

4 1/2 cups confectioners' sugar

1/2 teaspoon almond extract

1 cup chopped nuts (pecans or walnuts), optional

Cake: In a large saucepan, bring butter and water to a boil. Remove
from heat and stir in flour, granulated sugar, eggs, sour cream,
almond extract, salt and soda until smooth. Pour into a greased
15x10x1-inch baking pan.

Bake at 375 degrees for 20 to 22 minutes or until the cake is golden
brown and tests done. Cool 20 minutes.

Frosting: Meanwhile, combine butter or margarine and milk in a
saucepan. Bring to a boil. Remove from heat and add powdered sugar and
almond extract. Mix well. Stir in nuts and spread over warm cake.

Note: I have substituted vanilla for the almond extract also.