The Pioneer Woman Tasty Kitchen
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White Texas Sheet Cake

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Level: Easy

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Description

This simple, pristine cake is pretty much the perfect dessert to take anywhere you need to feed a crowd (potlucks, right?) since it fills up a large cookie sheet and is super un-fussy to serve.

Ingredients

  • FOR THE CAKE:
  • 2 cups All-purpose Flour
  • 1-½ cup Granulated Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 cup Butter
  • 1 cup Water
  • ½ cups Sour Cream (light Or Regular)
  • 2  Large Eggs
  • 1 teaspoon Almond Extract
  • 1 cup Sweetened, Shredded Coconut (optional)
  • FOR THE ICING:
  • ½ cups Butter
  • ¼ cups Milk
  • ½ teaspoons Almond Extract
  • 3 cups Powdered Sugar

Preparation

1. Preheat the oven to 350 F. Lightly coat a 12X18-inch rimmed baking sheet with non-stick cooking spray. Set aside.
2. In a large bowl combine the flour, sugar, salt and baking powder; set aside. In a medium saucepan combine the butter and water and bring to a boil. Once it comes to a rolling boil, remove from the heat and stir it into the flour mixture until combined. Whisk in the sour cream, eggs, almond extract and coconut (if using).
3. Spread the batter evenly into the prepared pan and bake for 20-25 minutes.
4. Toward the end of the baking time for the cake, make the icing. In a saucepan, combine the butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from the heat and whisk in the almond extract and then gradually whisk in the powdered sugar until smooth.
5. Once the cake has been taken out of the oven, pour the icing over the warm cake and spread it to cover the entire top.

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