Monday, August 10, 2015

White Texas Sheet Cake


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Need a dessert to feed a crowd?  My White Texas Sheet Cake would work out terrific if you do.  I like to make this cake for picnics and potlucks,

Billy was home this weekend and brought with him our newest addition to the family.  This is Paisley and she is Billy and Amanda's (Billy's girlfriend) dog.  Paisley got to spend the weekend at our house and we all fell in love with her!

While Billy was home my in-laws invited us all to dinner.  I made this White Texas Sheet Cake and a Peanut Butter Sheet Cake (coming soon to the blog) for dinner.  I usually make this in a big sheet cake pan (15x10x1) but since I made 2 different flavors I put them in a half sheet cake pan (8x11x1)
If you want to make the full sheet cake then double the recipe below and bake for 20 to 22 minutes.

White Texas Sheet Cake
1/2 C margarine
1/2 C water
1 C flour
1 C sugar
1 eggs
1/4 C sour cream
1 tsp almond extract
1/2 tsp salt
1/2 tsp baking soda
1/4 C margarine
1/8 C milk
2 C powdered sugar
1/2 tsp almond extract
In large saucepan bring  margarine and  water to a boil.  Remove from heat; mix in flour, sugar, egg, sour cream, almond extract, salt and baking soda until smooth.  Pour into greased 8x11x1 inch baking sheet.  Bake 375 degrees for 18 minutes or until cake is golden brown and test done.  Cool for 20 minutes
Combine margarine and milk in a saucepan.  Bring to a boil.  Remove from heat and add powdered sugar and almond extract.  Beat well with a mixer.  Spread over warm cake.