Unfortunately my ex-son-in-law died unexpectantly last week. He was only 42 but had a massive seizure and left this world. Even though my daughter and Ryan were divorced, I still had a soft spot in my heart for him. He was a great guy when they first were married and because of their marriage I have my beautiful granddaughter, Alana, but over the years he suffered from anxiety and depression issues and turned to alcohol and things worsened in his life. I still remember him as he was though and miss that guy a lot. Tomorrow is the funeral service for him, so I made this sheet cake for the fellowship afterwards to bring. It's a recipe that I bring to a lot of events because it's both very good and it makes a big cake. It can be made in either a jelly roll pan, that I make, or a 15 x 10 inch sheet cake pan. It's got a nice almond flavor that a lot of people enjoy, including me! Here's how I make it..the smaller cake measures are in red if you prefer that size.
WHITE TEXAS SHEET CAKE:
Preheat oven to 350 degrees: Pam spray a Jelly roll pan (13 x 17-1/2) or sheet cake pan (10 x 15)
In a large kettle combine:
1-1/2 (1) cup butter
1-1/2 (1) cups water
3 (2) cups flour
3 (2) cups sugar
3 (2) eggs, beaten
3/4 (1/2) cup sour cream
1-1/2 (1) teaspoons almond extract
1-1/2 (1) teaspoons salt
1-1/2 (1) teaspoons baking soda
Bring butter and water to a boil in a large saucepan. Remove from heat. Add remaining ingredients; stir until smooth. Pour into a greased jelly-roll pan or sheet cake pan. Bake at 350 degrees for 20-25 minutes depending on which size, or until cake is golden and tests done. Cool for 20 minutes; spread with frosting over warm cake.
FROSTING: I make the same batch size for either cake.
1/2 cup butter
1/4 cup milk
4-1/2 cups powdered sugar
1/2 tsp almond extract
1 cup sliced almonds or walnuts (I use almonds)
Combine butter and milk in a saucepan; bring to a boil. Remove from heat; add pwd sugar and almond extract. Mix well and spread on warm cake, sprinkling with almonds.