This white Texas sheet cake is just the ticket for when you want something indulgent that only takes 20 minutes to throw together – it’s chock full of flavor and perfect for a party…unless sharing it is too difficult, in which case we completely understand…This White Texas Almond Sheet Cake…whoa. It’s a whole pound of butter between the icing and the cake. Seriously – an entire pound of butter.
Ingredients
- 1 c (2 sticks) unsalted butter, melted
- 1 c water
- 1/2 c sour cream
- 2 cs granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cs all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, melted
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 5 1/2 cups powdered sugar
- sliced almonds, for topping
Directions
- Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
- In a large bowl, whisk together melted butter, water, sour cream and sugar. Whisk in eggs, vanilla extract and almond extract. Then whisk in flour, baking soda and salt.
- Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Once cake is baked, whisk together melted butter, milk, vanilla extract, almond extract and powered sugar – until smooth. Pour on top of hot cake and spread icing out to the edges. Sprinkle with sliced almonds.
- If stored in an airtight container, this cake is good for up to one week…but I promise it won’t last that long!
