Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
White Texas Sheet Cake
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- #34712
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 cup butter or margarine
1 cup water
2 cups all-purpose flour
2 cups granulated sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
Frosting
1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped nuts
directions
In a large saucepan, bring butter or margarine and water to a boil.
Remove from heat, and stir in flour, sugar, eggs, sour cream, almond extract, and baking soda until smooth.
Pour batter into a greased 10 x 15 x 1-inch baking pan. Bake at 375 degrees F for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
For Frosting: Combine butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and almond extract.
Stir in pecans. Spread frosting over warm cake.
added by
gretabrookes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 24, 2007
This is delicous! My mom's been making it for 25 years. It's supposed to be moist that's what makes it different than regular cake. But make sure it's not mushy in the center. I cut mine ito bars and wrap each in plastic wrap to keep moist. Thery're also good from the frig.