Hello ya’ll– We lived in Texas for a few years when we were first married and the chocolate version of this sweet cake was a staple of friends there. And it made it’s way into our own cake rotation.
So when I ran across this white reiteration of the old favorite, I wanted to give it a try. Swap out cinnamon and pecans for almond flavoring and walnuts– and of course, hold the chocolate! Love the simple, homey little cake. Just right for a weeknight meal or a picnic with friends.
WHITE TEXAS SHEET CAKE
2 cups flour
2 cups sugar
1 1/2 tsp. baking powder
1 tsp. salt
1 cup butter, cubed (2 sticks)
1 cup water
1/2 cup sour cream or plain yogurt
1 tsp. almond extract or amaretto*
1/2 cup butter, cubed
1/4 cup milk
4 1/2 cups powdered sugar
1/2 tsp. almond extract or amaretto
1 cup walnuts, chopped (or more if you love nuts like I do!!)
In a mixing bowl, stir up the flour, sugar, baking powder and salt. In a saucepan, bring the 1 cup butter and water to simmer (be sure all the butter is melted). Them stir it completely into the flour mixture.
In a mug, whisk together the eggs, sour cram and 1 tsp. amaretto with a fork. Then blend it into the batter.
Spoon the batter into a 15″ x 10″ x 1″ baking sheet** that has been sprayed with cooking spray. Bake it up at 375 degrees of 18 to 20 minutes, until it’s firm to the touch.
While that’s baking make the frosting. Bring the 1/2 cup butter and milk to a simmer in a saucepan. Take it off the heat and then stir in the powered sugar, amaretto and walnuts. Smooth it over the cake– delicious warm or cooled!
*I use Amaretto in place of almond extract because it it so much less expensive! And a big bottle will last forever…
**In place of the large baking sheet, I used two 10″ inch tart pans– prettier to serve from.