White Texas Almond Sheet Cake

This white Texas sheet cake is just the ticket for when you want something indulgent that only takes 20 minutes to throw together – it’s chock full of flavor and perfect for a party…unless sharing it is too difficult, in which case we completely understand…This White Texas Almond Sheet Cake…whoa. It’s a whole pound of butter between the icing and the cake. Seriously – an entire pound of butter.

Ingredients

• 1 c (2 sticks) unsalted butter, melted
• 1 c water
• 1/2 c sour cream
• 2 cs granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 cs all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, melted
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 5 1/2 cups powdered sugar
• sliced almonds, for topping

Directions

1. Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
2. In a large bowl, whisk together melted butter, water, sour cream and sugar. Whisk in eggs, vanilla extract and almond extract. Then whisk in flour, baking soda and salt.
3. Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
4. Once cake is baked, whisk together melted butter, milk, vanilla extract, almond extract and powered sugar – until smooth. Pour on top of hot cake and spread icing out to the edges. Sprinkle with sliced almonds.
5. If stored in an airtight container, this cake is good for up to one week…but I promise it won’t last that long!

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