Bring your sweet tooth for this one! This great cake, perfect for winter with its frosty cool look, is also perfect for spring with its delicate almond flavor. The simple frosting only adds to the cake’s allure. this is a sweet creamy frosting, yes indeed, so serve cut into small squares. You can substitute slivered toasted almonds or walnuts for the chopped pecans, but definitely want to add nuts for texture in the frosting. Public Service Announcement: for users of my “Missouri to Maui” cookbook, please note that the recipe, as written in the cookbook, has two typos. The recipe should say begin with 2 cups of flour and 2 cups of sugar so e kalamai, please excuse that mistake. The recipe is correct below.
The cake requires just a short prep yet it nets you big results. Allow your butter-water mixture to cool slightly before adding the dry ingredients; whisk and stir well from this point so that the batter is free of lumps. The batter is thin so don’t worry that you have made a mistake; the hot liquid thins an otherwise traditional cake batter. The thinness of the batter produces a finished almond-flavored moist cake. Today I baked it closer to 28 minutes than 22 as my oven runs slow of late; bake it definitely for 22 minutes, minimum, then give it more time to set and brown slightly on top. Two great things about this true sheet cake are that what isn’t in a tall cake is definitely made up for in volume and the cake will serve 20 easily so great to take to a potluck or a picnic, and, also this cake tastes even better the next day so any leftovers are always welcome.
Cool at least 20 minutes before frosting. Almond extract also goes into the frosting; whisk well to remove all lumps before spreading on the still-warm cake. Guaranteed, every sweet bite will remind you of soft breezes and trees ready to burst forth into glorious bloom. Ahhhh, Happy Spring to You!
White Texas Sheet Cake
2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1 cup butter or margarine
1 cup water
2 eggs, beaten
1/2 cup sour cream
1 tsp. almond extract
Preheat oven to 350. In large mixing bowl, mix and stir the flour, sugar, salt, and baking soda. Bring butter and water to boil in saucepan on stove. Add to dry ingredients and add beaten eggs, sour cream, and almond extract. Stir all until smooth; batter will be thin. Pour into a greased 15x10x1” pan (jelly roll pan) and bake for 20-22 minutes, until set and browned on top. Cool 20 minutes.
FROSTING Ingredients and Directions Prepare by melting 1/2 cup butter and 1/4 cup milk in saucepan over medium heat. Bring to a boil. Remove from heat and add 4-1/2 cups powdered sugar and 1/2 tsp almond extract. Mix and whisk well. Fold in 1 cup chopped pecans, thoroughly blending. Spread over the slightly warm cake.