White Texas Sheet Cake

11 Sep

Okay, this is really phenomenal πŸ™‚ We got it from a Paula Dean magazine and it’s been a hit whenever I’ve served it. Yummy yum! If you like almond flavored things you will LOVE this sheet cake.


Sheet Cake

2 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. salt
1 cup butter
1 cup water
1/2 cup sour cream
2 large eggs, lightly beaten
1 tsp. almond extract (I usually put a bit more in)
1 cup toasted coconut (the original recipe calls for 1 cup chopped pecans)

Butter Frosting
1/2 cup butter
1/4 cup milk (original recipe calls for whole milk)
1/2 tsp. almond extrat
3 cups powdered sugar

Preheat oven to 350 degrees and spray a large jelly-roll pan with non-stick spray. In a large bowl combine the flour, sugar, baking powder and salt. Set it aside and then in a small saucepan combine the butter and water. Bring it to a boil and then add the mixture to the flour mixture. Next stir in the sour cream, eggs and almond extract. Stir well until combined and then pour into the jelly-roll pan. Bake for about 20 minutes (maybe a bit more, test it with a toothpick).

While the cake bakes, make the butter frosting. In a medium saucepan combine the milk and butter. Bring it to a boil over medium heat. Once it reaches a boil, remove it from the heat and add in the almond extract and gradually whisk in the powdered sugar. Spread the warm cake with the butter frosting. I then sprinkle toasted coconut over the top of the cake and let it cool. I toast my coconut in the microwave (1-2 minutes) and it turns out perfectly πŸ™‚ Yummy!

I guarantee that this cake is a winner. It’s also super easy to make and is a definite crowd-pleaser πŸ™‚ Yum!

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