White Sheet Cake (Texas)

I'd classify this cake as super moist, thin, and easy to make cake. It's a great cake to make for parties. This recipe calls for a jelly roll pan that is 15x10x1" which makes a nice thin cake. If you only want to make half a recipe you can use a 11x 8" pan. I've done it before and it turns out just fine.

Cake:
1 cup (2 sticks) salted butter
1 cup water
2 cups all-purpose flour, unbleached
2 cups sugar
2 large eggs, beaten
½ cup sour cream
1 tsp. pure almond or vanilla extract
1 tsp. baking soda

Frosting:
½ cup (1 stick) salted butter
¼ cup milk
4½ cups powdered sugar
½ tsp. pure almond or vanilla extract

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Grease a 15x10x1" baking pan.

For the Cake:
In a medium sized saucepan, bring butter and water to boil.

In a large bowl, combine flour and sugar. Mix. Add in eggs, sour cream, almond extract (or vanilla), and baking soda. Slowly pour in the boiling butter/water mixture. Stir until smooth.

Pour into the prepared pan and bake for 20-22 minutes or until golden brown and toothpick inserted in center comes out clean. Cool cake for 20 minutes.

For Frosting:
In a mixing bowl add powdered sugar and almond extract and set aside.

In a medium sized saucepan, add ½ cup butter and ¼ cup milk. Bring to a boil. Remove from heat, and pour into bowl of powdered sugar/almond extract. Stir until smooth and combined. Spread over warm cake. (If frosting is too thick add a little extra milk)

Makes 24 squares.