White Texas Sheet Cake

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I’ve been under the weather this week. I caught the hookie flookie after babysitting my grandson for a few hours Monday afternoon. My daughter calls him a germ monger and for good reason. It’s settled in my chest and I’ve been coughing like crazy. My voice quickly went from mine to Minnie Mouse to nothing. You never know how much you miss things like talking and singing until you can’t do it. I’m sure hoping my voice returns soon.  I warned my green-eyed Irish guy to be prepared for lots of noise when it does. I haven’t done much of anything in the kitchen until today. I tried to atone for the absence of home cooking today by making a biscuit and sausage gravy breakfast, a cheesy chicken and rice casserole for dinner and this lovely cake for dessert. I’ve seen this on several websites for years but hadn’t gotten around to trying it. Boy oh boy am I glad I finally did!  My green-eyed Irish guy said it tastes like the ultimate sugar cookie but in cake form. You know what?  I think he summed it up pretty well. It sounds strange boiling the butter and cream on the stovetop but it works. The cake is light and moist and has an excellent crumb to it. It was still slightly warm when we ate it. Oh my goodness!  It melted in our mouths. Put on your apron and let’s make some cake. 

 

Hello beautiful!  Where have you been all my life?

 White Texas Sheet Cake
Cake:

1 cup (2 sticks) unsalted butter

1 cup heavy cream

2 cups all-purpose flour

2 cups sugar

1 tsp. baking powder

1 tsp. salt

1/2 cup sour cream

1 tsp. almond extract

1 tsp. vanilla bean paste

2 large eggs

Frosting:

1/2 cup (1 stick) unsalted butter

1/4 cup milk

1/2 tsp. almond extract

1/2 tsp. vanilla extract

3 1/2 cups powdered sugar

Pinch of salt

Preheat oven to 350 degrees. Spray a 15 x 10 jelly roll pan with non-stick cooking spray with flour. Set aside. Place all the dry ingredients into a medium sized mixing bowl. Set aside. Place the butter and cream in a medium sized sauce pan. Heat on medium until the mixture boils, whisking occasionally. Remove from heat and add the dry ingredients. Whisk until combined. Add the sour cream, the almond extract and vanilla bean paste and whisk until combined. Whisk in eggs one at a time until thoroughly combined. Pour into prepared pan. Rap the pan on the counter 3 or 4 times to remove air bubbles. Bake st 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool. Meanwhile make the frosting by placing the butter and milk in a medium sized sauce pan. Bring to a boil on medium heat, whisking occasionally. Remove from heat and add the remaining ingredients. Whisk until smooth. Pour over warm cake and spread evenly over the cake. Allow the frosting to set up before cutting and serving. Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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