WHITE TEXAS SHEET CAKE

This cake is even better the second day!

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, cubed
1 cup water
2 large eggs
1/2 cup sour cream
1 teaspoon almond extract
  
Preheat oven to 375°. Grease a 15x10x1-in. baking pan.

In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.

 

Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. 

  

FROSTING:

1/2 cup butter, cubed
1/4 cup 2% milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped pecans or walnuts

Combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in nuts. Spread over warm cake.  

Yield: 20 servings.

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