Description
I love sheet cakes, they are so good, easy to make and are actually better if you make them a day or two ahead of time. You don’t need to be a baker to make a sheet cake, they are borderline foolproof!
Ingredients
Scale
For Cake
- 1 Cup Butter or Margarine
- 1 Cup Water
- 2 Cups All-Purpose Flour
- 2 Cups Sugar
- 2 Eggs, beaten
- 1/2 Cup Sour Cream
- 1/2 tsp Almond Extract
- 1/2 tsp Vanilla Extract
- 1 tsp Salt
- 1 tsp Baking Soda
For Frosting
- 1/2 Cup Butter or Margarine
- 1/4–1/2 Cup Milk
- 4 1/2 Cups Confectioners’ Sugar
- 1/2 tsp Almond Extract
- 1 Cup Chopped Pecans
Instructions
Cake
- Preheat oven to 375 degrees.
- In a large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream almond extract, salt and baking soda until smooth.
- Pour into a greased cookie sheet. Bake at 375 degrees for 20-22 minutes, or until cake is golden brown and tests done.
- Cool for 20 minutes while you make the frosting.
Frosting
Combine butter and milk in saucepan. Bring to a boil.
Remove from heat and all sugar & extract. Mix well. Stir in pecans; spread over warm cake.
Notes
- This cake gets better as it stands. Try to make it a day in advance.
- May use walnuts instead of pecans.
- May use lemon extract instead of almond.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Cakes, baking
Keywords: Texas Sheet Cake, Baking, Cake, Almond, White Cake