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This recipe for White Texas Sheet Cake is easy and delicious. If you like the regular Texas Sheet Cake, this one is a white version. They are both good!
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups white granulated sugar
1 cup water
2 sticks butter or 1 cup
1/2 cup sour cream
1 1/2 teaspoons almond extract (can use vanilla extract)
1/4 cup buttermilk (can use regular milk)
In a large bowl whisk together the flour, salt, baking powder, baking soda and sugar. Bring water and butter to a boil on the top of the stove, remove and pour into flour mixture. Stir in sour cream, almond extract, buttermilk and eggs in that order with a spoon. Spray or line a 10 x 15 jelly roll pan (this is a regular baking sheet with a lip all the way round it). I usually just line mine with aluminum foil. Bake cake in a preheated 375 degree oven for 20 to 25 minutes. Let cool and frost with recipe below.
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Frosting for White Texas Sheet Cake
4 1/2 cups powdered sugar
1 stick butter or 1/2 cup
7 tablespoons milk
1 teaspoon almond or vanilla extract
1 cup pecans or walnuts
Bring butter and milk to boil on top of stove. Remove and add powdered sugar and extract. Stir until there are no lumps in the frosting. Can add nuts to the frosting or sprinkle on top
Cut cake into squares. Makes about 15 to 20 servings depending on size you cut your pieces. Enjoy!
Note: I store this cake in the refrigerator.
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