White Texas Sheet Cake

Do you know what I love? I love that my sisters are equally invested in this little blog as I am. They are always finding new recipes to try or add. One of them had this cake while at a baby’s blessing and shared the recipe with the rest of us. Needless to say, it’s become a family favorite very quick!!

The recipe originally called for almond extract in the cake and frosting but I think next time I will change it up a bit. I will keep the measurements the same but change the flavor of the cake to be coconut extract with an almond frosting. So feel free to add vanilla, coconut, almond, strawberry, rootbeer….haha whatever extract your little heart desires!

Ingredients

  • 2 cups flour
  • 2 cups white sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup butter
  • 1 cup water
  • 1/2 cup sour cream
  • 2 eggs, slightly beaten
  • 1 tsp almond extract (or coconut…vanilla…)

Preheat oven to 350. Combine dry ingredients together in a bowl and mix. In a small sauce pan, combine water and butter. Bring to a boil. Add to flour mixture and combine. Add sour cream, eggs and extract. Stir. Pour into a greased large sheet pan. Bake for 22-25 minutes.

Icing Ingredients

  • 1/2 cup butter
  • 1/4 cup milk
  • 1/2 tsp almond extract
  • 3 cups powdered sugar
  • Toasted coconut, if desired

Pour milk and butter into a sauce pan and bring to a boil. Once at a boil, remover from heat and add remaining ingredients. Whisk until smooth. Pour over cake while warm (just out of oven) and spread until the cake it covered with icing. Sprinkle on coconut if desired. It’s best if you let it set up (1-2 hrs) before serving.

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