posted by Pat T 04-10-100 1:02 PM
Chicago Sun-Times newspaper.
White Texas Sheet Cake
Cake:
1 cup butter
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
Icing:
1/2 cup butter
1/4 cup milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts
Preheat oven to 375 degrees.
Prepare cake: Lightly grease a 10-by-15-by-1-inch jellyroll pan and set aside. In a large saucepan over medium-high heat, bring butter and 1 cup water to a boil. Remove from heat. With a wire whisk or wooden spoon, stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda. Beat until smooth. Pour batter into prepared pan and bake in a preheated 375-degree oven or until cake tests done in the center and pulls away from the sides slightly, 25 to 30 minutes. Place pan on wire cooling rack.
Prepare icing: In a small saucepan over medium-high heat, combine butter and milk and bring to a boil. Remove from heat, add confectioners' sugar and almond extract and mix well. Stir in walnuts and spread icing over warm cake. Let cake cool completely and cut into 24 servings. Makes 24 servings.
Anna Carletti, Chicago