Friday, May 28, 2010

White Texas Sheet Cake

I stumbled upon this recipe blog a few weeks ago and this is one of the recipes that stood out to me. I love almond flavoring so I knew I would like it. The cake was so moist and yummy and the frosting was so almond-y and good. I thought it was even better the next day.

White Texas Sheet Cake
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs
1/2 cups buttermilk or sour cream
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda

Preheat oven to 300 degrees.
In a small saucepan bring 1 cup butter and water to a boil. In a large bowl, combine flour, sugar, baking soda, and salt, and mix with wisk. Add hot butter mixture to dry ingredients and stir. Add buttermilk or sour cream to the cake mixture, blend. Add eggs and vanilla. Pour cake batter in a greased jelly roll pan. Bake for 30 minutes, or until done. Let cake cool 20 minutes before making frosting, you want it to be slightly warm when you frost it.

1/2 c butter
1/2 c buttermilk
4 1/2 c. powdered sugar
1/2 tsp almond extract
pinch of salt
1 c. chopped walnuts, optional

In a small saucepan, bring butter and buttermilk to a boil. In a separate bowl, add 3 cups of powdered sugar and a pinch of salt. Add hot mixture and almond extract over powdered sugar, and mix to combine. Add remaining powdered sugar to desired consistency. You don't want the frosting to be thick, it will thicken as it cools. Add nuts, and spread frosting on the cake quickly as the frosting cools fast.