BLONDE TEXAS SHEET CAKE

Blonde Texas Sheet Cake with Pecans 

• 1 cup butter

• 1 cup water

• 2 cups all-purpose flour

• 2 cups white sugar

• 2 large eggs at room temperature

• 1/2 cup sour cream

• 1 teaspoon almond extract

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1/2 cup butter

• 1/4 cup milk

• 4 and 1/2 cups confectioners' sugar

• 1/2 teaspoon almond extract

• 1 cup chopped pecans

Instructions

1 Spray a *10x15x1 inch sheet pan with nonstick spray.

2 Preheat oven to 375 degrees F.

3 In a large pan, bring 1 cup butter and water to a boil.

4 Remove from heat and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda.

5 Stir until smooth.

6 Pour batter into prepared pan. 

7 Bake at 375 degrees for 20 to 22 minutes or until the cake is golden brown.

8 Cool for 20 minutes.

9 For the frosting. Combine 1/2 cup butter and milk in a saucepan.

10 Bring to a boil then remove from heat.

11 Whisk in sugar and 1/2 teaspoon almond extract.

12 Stir in pecans.

13 Spread over warm cake.

14 Serve the cake warm or cold.

15 Store in an airtight container.