White Texas Sheet Cake

White Texas Sheet Cake Merlene Betteridge


1 cup butter, cubed
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. salt
1 tsp. baking powder
1 tsp. almond extract
1/4 tsp. baking soda


FROSTING:
1/2 cup butter, cubed
1/4 cup milk
4-1/2 cups confectioner's sugar
1/2 tsp. almond extract
1 cup chopped walnuts



In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth. Pour into a greased 15x10x1 inch baking pan. Bake at 375 degrees for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.

For frosting, in a large saucepan, bring butter and milk just to a boil. Immediately
remove from the heat; stir in confectioners' sugar and extract. Stir in walnuts; spread over warm cake. Cool completely. Yield: 20 servings.