Thursday, January 28, 2010

White Texas Sheet Cake

2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking powder
1 cup butter
1 cup Water
1/2 cup sour cream
2 large eggs, lightly beaten
1 tsp. almond extract
1 cup coconut

Preheat oven to 350. Grease and flour a large jelly roll pan. In large bowl combine flour, sugar salt, and baking powder, set aside. In small saucepan, combine butter and water; bring to a boil, stirring occasionally. Add to flour mixture, stirring to combine. Stir in sour cream, eggs and almond extract. Pour into prepared pan and bake 22 to 25 minutes.
1/2 cup butter
1/4 cup milk
1/2 tsp. almond extract
3 cups powdered sugar
In saucepan, combine butter and milk. Bring to boil over medium heat, stirring occasionally. Remove from heat and whisk in almond extract. Gradually whisk in powder sugar. Pour over warm cake. Sprinkle with coconut, or sprinkles.

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