Baking Texas style

As promised - cake recipe coming up! The storm has done almost nothing here - less than 1/4 inch of rain and mild breezes. We are grateful for safety and praying for the literally millions of people in South Texas dealing with no power, water supply issues and flooding.

White Texas Sheet Cake

1 cup butter

1 cup of water

2 cups all purpose flour

2 cups white sugar

2 large eggs

1/2 cup sour cream

1 teaspoon almond extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

Frosting:

1/2 cup butter (one stick)

1/4 cup milk

4 1/2 cups confectioners sugar (powdered sugar)

1 teaspoon vanilla

nuts and or coconut

In a large saucepan, bring 1 cup butter and water to a boil. Remove pan from heat, and stir in flour, sugar, eggs, sour cream, almond extract, baking soda and baking powder until smooth. Pour batter into a greased 10X15X1 inch greased baking pan. Bake at 375 degrees for barely 20 minutes or until cake is golden brown and tests done. Cool for 10 minutes.

Frosting: combine 1/2 cup butter and 1/4 cup milk in a saucepan, bring to a boil. Remove from heat. Mix in powdered sugar and vanilla. Spread frosting over warm cake - top with sliced almonds or coconut (or in my case - both!) ENJOY!

I used an 11X17X1 inch baking pan so the cake is proportionally thinner. It cooked completely in about 15 minutes. Have even made this cake in a 9X13 pan but it gets a bit gooey when it is so thick.

OK no more sweets for a while - I need to cook something like vegetables or meat! The cake is delicious, I know my baked goodies here on Buhlaland!