Granny’s Cook book.
White Texas sheet cake
Today’s recipe is a white Texas sheet cake, opposite to the rich, fudgy, decadent dark chocolate one we made last time.
This cake is light and airy just the same but with a delightful almond twist, its not overpowering, just enough to make a tasty change. It stands up well as a birthday cake or any celebration cake, cooks fast and gives decent results every time I bake this.
Like the chocolate one, you ice it hot, not usual I know but is so good and handy if you’re in a pinch for time, it means to me I can ice it as soon as it comes out of the oven, throw on any sprinkles if using and leave it to set, that’s great as far as I’m concerned.
White Texas Sheet Cake
2 Cups of all purpose flour
1 teaspoon of salt
1 1/4 teaspoons of baking powder
1 cup of water
1 cup of butter or hard margarine, cubed 2 large eggs
1/2 of sour cream
1 teaspoon of Almond extract
Method
Preheat your oven to 375F and grease a 15 x 10 x 1 in baking tin or tray.
In a large bowl, whisk all five of the first ingredients together.
Next, in a saucepan, put the butter and water and heat, bring to the boil stirring.
Pour this hot mixture into the flour mixture and stir to combine.
In a separate bowl whisk the eggs, sour cream and extract until combined together.
Pour this into the flour mixture whisking constantly.
Afterwards, transfer to your prepared pan and smooth out. Bake in the oven until it is golden brown, approx. 18 -22 minutes depending on how your oven cooks, some are faster than others especially if it is fan assisted. cool on a wire rack for about 20 mins.
Frosting
1/2 butter, cubed
1/4 cup of milk
4 1/2 cups of confectioner’s sugar
1/2 teaspoon of almond extract Sprinkles if using or nuts if you can eat them
Method
Combine the butter and the milk in a large saucepan; bring to a boil, then remove from the heat; gradually begin to stir in then confectioners sugar and then the extract.
Pour over the warm or like me hot cake, then immediately put the sprinkles on or they wont stick, if using nuts stir them into the frosting first and then pour over the cake.
Good for a tea or coffee break too.