A white version of the ever-popular Texas Sheet Cake. Moist and delicious!
Original recipe makes 1 -10×15 inch sheet cake
Ingredients
2 cups all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup butter
1 cup water
3 eggs
2 cups white sugar
1/2 cup buttermilk
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
Icing:
1/2 cup butter
5 tablespoons milk
1 (16 ounce) package confectioners’ sugar, sifted
1 cup chopped pecans
1 teaspoon vanilla extract
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PREP
15 mins
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COOK
20 mins
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READY IN
1 hr 5 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10×15 inch sheet pan.
- Stir together the flour and salt in a large mixing bowl.
- Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool.
- Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined.
- Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing.
- To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners’ sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting.
Nutrition
Calories: 328 kcal
Carbohydrates: 44.9 g
Cholesterol: 57 mg
Fat: 15.9 g
Fiber: 0.8 g
Protein: 2.8 g
Sodium: 284 mg