Everybody loves a good warm Texas Sheet cake, but they are usually chocolate. This one is white. This sheet cake is Great for those who don’t like chocolate or who are allergic to chocolate. It is made on the stove just like the chocolate Texas sheet cakes are. I first had this cake when my Gram made it, I LOVE almond flavor, so I feel in love with it!! You will love it too. I have served it at gatherings, showers, and brunches and people rave over it. You can cut them in smaller petit for sizes too. If you love almond flavor you will love this recipe. Cut them in small squares because people are bound to have seconds. Enjoy!
Ingredients for Cake: 1 C water 2 Sticks butter, 2 C. flour, 2 C. Sugar, 2 beaten large eggs, 1/2 C Sour Cream. 1 t. salt. 1 t. Baking Soda. 1 t. Almond Extract,
Ingredients for Frosting: 1 Stick Butter, 1/4 C. milk, 1/2 t. Almond Extract, 4 1/2 C. powdered sugar, 1 small package sliced or slivered almonds
For the cake part, in a large saucepan, melt the 2 sticks of butter and add the water. Heat to boiling. Remove from heat.
Stir in the rest of the ingredients. Mix well so there are no flour lumps. Pour into a well greased large cookie sheet pan. I like aluminum.
Bake in a pre-heated 375 degree oven for 20-22 minutes until golden brown. Cool cake for 20 minutes. Meanwhile, cook the frosting, because you want it on a WARM cake, not a HOT one.
For the frosting, in a medium saucepan, melt 1 stick of butter and add the milk. Heat to boiling. Remove from heat. Add the 1/2 t. almond extract and powdered sugar. Stir well until smooth. Spread on a WARM cake.
Garnish the cake with the package of sliced or slivered almonds all over the warm frosting. Slice and enjoy!