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| The perfect cake for any outing, picnic, pot luck! |
Texas Sheet Cake:
1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
2 eggs
1/8 teaspoon salt
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
Frosting:
1/2 cup butter
1/4 cup cocoa powder
1/4 cup plus 2 tablespoon milk
4 1/4 cups confectionery sugar
1 1/2 teaspoons almond flavoring
Topping: Chopped Pecan and Toasted Coconut
Beat the butter, water, cocoa in a saucepan over a low heat until the butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and almond flavoring. Mix well. Pour in a jelly roll style pan 15x10x1 inch size.
Bake at 350 degree hot oven for 20 minutes. Make the frosting by combining butter, cocoa and milk in a saucepan bringing to a boil. Add the remaining ingredients and beat with an electric mixer. Spread over hot cake and sprinkle with chopped pecans and toasted coconut.
Note: for toasted coconut place on a paper plate and microwave for 1 minute intervals until nicely browned, stirring often.
Vanilla:
1 cup butter
1 cup water
2 cups flour
2 cups white sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt
Frosting:
1/2 cup butter
1/4 cup milk
4 1/2 cups confectionery sugar
1/2 teaspoon almond extract
1 cup chopped walnuts
In a deep saucepan, bring butter and water to a boil. Remove from the heat, stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.
Pour into a greased jelly roll size pan ( 15-in. x 10-in. x 1-in). Bake at 375 degrees for 20 to 22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.
For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat and stir in sugar and extract. Stir in walnuts; spread over warm cake. ( You can also sprinkle toasted coconut of this one if you like).
