White Texas Sheet Cake

Serves 1
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Directions

  1. 1Preheat oven to 375 degrees F (190 degrees C).
  2. 2Preheat oven to 375 degrees F (190 degrees C).
  3. 3Preheat oven to 375 degrees F (190 degrees C).
  4. 4In a large saucepan, bring 1 cup butter and water to a boil.
  5. 5In a large saucepan, bring 1 cup butter and water to a boil.
  6. 6In a large saucepan, bring 1 cup butter and water to a boil.
  7. 7Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth.
  8. 8Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth.
  9. 9Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth.
  10. 10Pour batter into a greased 10x15-inch baking pan.
  11. 11Pour batter into a greased 10x15-inch baking pan.
  12. 12Pour batter into a greased 10x15-inch baking pan.
  13. 13Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done.
  14. 14Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done.
  15. 15Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done.
  16. 16Cool for 20 minutes.
  17. 17Cool for 20 minutes.
  18. 18Cool for 20 minutes.
  19. 19Combine 1/2 cup butter and milk in a saucepan; bring to a boil.
  20. 20Combine 1/2 cup butter and milk in a saucepan; bring to a boil.
  21. 21Combine 1/2 cup butter and milk in a saucepan; bring to a boil.
  22. 22Remove from heat.
  23. 23Remove from heat.
  24. 24Remove from heat.
  25. 25Mix in sugar, and 1/2 teaspoon almond extract.
  26. 26Mix in sugar, and 1/2 teaspoon almond extract.
  27. 27Mix in sugar, and 1/2 teaspoon almond extract.
  28. 28Stir in pecans.
  29. 29Stir in pecans.
  30. 30Stir in pecans.
  31. 31Spread frosting over warm cake.
  32. 32Spread frosting over warm cake.
  33. 33Spread frosting over warm cake.

Ingredients

  • 1 cup butter
  • 1 cup butter
  • 1 cup butter
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 cups white sugar
  • 2 cups white sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 1 teaspoon almond extract
  • 1 teaspoon almond extract
  • 1 teaspoon almond extract
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.25 cup milk
  • 0.25 cup milk
  • 0.25 cup milk
  • 4.5 cups confectioners' sugar
  • 4.5 cups confectioners' sugar
  • 4.5 cups confectioners' sugar
  • 0.5 teaspoon almond extract
  • 0.5 teaspoon almond extract
  • 0.5 teaspoon almond extract
  • 1 cup chopped pecans
  • 1 cup chopped pecans
  • 1 cup chopped pecans

Equipment

saucepanbaking panwhiskspatula