White Texas Sheet Cake
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|1 c||butter, cubed|
|2 c||all-purpose flour|
|1/2 c||sour cream|
|1 tsp||almond extract|
|1 tsp||baking soda|
|4 1/2 c||confectioners' sugar|
|1/2 tsp||almond extract|
|1 c||walnuts, chopped|
In a large saucepan, bring butter and water just to a boil. Immediately remove from heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.
Pour into a greased 15in x 10in x 1in baking pan. Bake at 375 for 20-22 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; stir in sugar and extract. Stir in walnuts; spread over cake.