White Texas Sheet Cake

White Texas Sheet Cake.  Hmmmm.  For a southern girl who has only had the chocolate version, this seemed a bit unnatural, but I was game, so I tried the recipe for my daughter’s 27th birthday.  Oh. My. Goodness. Gracious.  It was so good, and we were all snatching little pieces of it the rest of the evening.  I had to give half to my daughter to take home because I knew I would not be able to stay away from it.  Enjoy this.  And definitely use the coarse sugar sprinkles.

1 c. butter
1 c. water
2 c. flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 T. almond extract
1 t. baking soda
1 t. salt

FROSTING: (Mix well in large bowl. Frost cooled cake.)

1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 t. almond extract

1.  Combine dry ingredients in a large mixing bowl.

2.  In a saucepan, bring water and butter to boil and add to dry ingredients.
3.  Mix eggs and sour cream together in a small bowl and add to mix, along with almond extract.
4.  Pour into a jelly roll pan and bake at 375 degrees F. for 20 minutes.
5.  Cool and frost. Coarse sugar sprinkles are great on top.
SOURCE:  Shawni Pothier

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