WHITE TEXAS SHEET CAKE RECIPE

This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! —Joanie Ward, Brownsburg, Indiana

INGREDIENTS

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup butter, cubed
• 1 cup water
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon almond extract
• FROSTING:
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 4-1/2 cups confectioners' sugar
• 1/2 teaspoon almond extract
• 1 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
2. In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.
3. Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes.
4. For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake. Yield: 20 servings.

Test Kitchen Tips
This makes a big, beautiful birthday cake with plenty of room for candles. Just add sprinkles!
The roasty flavor of toasted nuts pairs well with decadently sweet desserts. Be sure to toast your walnuts before adding them to the frosting.

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