White Texas Sheet Cake

This was sooo easy to make. It went together very quickly and was very tasty.

Makes about 15-20 Servings

2 c flour
2 c sugar
1 t baking powder
1 t salt
1 c butter
1 c water
1/2 c sour cream
2 large eggs, lightly beaten
1 t almond extract
Butter Frosting (recipe below)
1 c chopped pecans

Preheat oven to 350 degrees. Spray a 15x10-inch jelly roll pan with nonstick baking spray with flour.

In a large bowl, combine flour, sugar, baking powder, and salt; set aside. In a small saucepan, combine butter and water; bring to a boil, stirring occasionally.

Add butter mixture to the flour mixture, stirring to combine. Stir in sour cream, eggs, and almond extract. Pour into prepared pan, and bake for 22 to 25 minutes, or until a wooden pick inserted in center comes out clean. Spread warm cake with Butter Frosting. Sprinkle with chopped pecans. Cut into triangles to serve.

Butter Frosting
Makes about 1 cup

1/2 c butter
1/4 c whole milk
1/2 t almond extract
3 c powdered sugar

In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Whisk in almond extract. Gradually whisk in powdered sugar until smooth.