Blonde Texas Sheet Cake
The cake is from Taste of Home and the frosting is from food.com. I wasn't happy with he frosting that goes with the cake (it was just a buttercream), and the cake that went with frosting recipe was a white cake mix. I prefer this combination.
This cake keeps at least a week if well covered and refrigerated.
Sheet cake:
1 c butter
1 c water
2 c all-purpose flour
1/2 t baking soda
1/2 t salt
2 c sugar
2 large eggs
1/2 c sour cream
1 t almond extract
To make cake: Preheat the oven to 375. Grease a 15-by-10-by-1-inch jelly-roll pan. Set
aside.
Combine butter and water in a large saucepan over medium heat. When the butter melts,
remove from heat and let cook 15 minutes, stirring occasionally, In a bowl, whisk together the
flour, salt and baking soda.
When the butter and water have cooled, add sugar, eggs, sour cream and almond extract.
Using a large whisk or an electric mixer on low speed to thoroughly mix the ingredients. Add
the flour mixture and continue whisking or beating until the batter is fairly smooth.
Pour the batter into the prepared pan and spread evenly. Bake in the center of the oven about
20 minutes or until the cake is golden brown and a toothpick inserted in the center comes out
clean. Let cool in the pan on a wire rack while making frosting.
Makes 24 servings
Caramel Pecan Frosting
1 cup chopped pecans
1/2 cup butter
1 cup light brown sugar
1/2 cup buttermilk
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
4
Place chopped pecans in a single layer in a shallow pan. Bake at 350°F for 6 minutes or until lightly toasted.
5
Bring butter and brown sugar to a boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat and slowly whisk in buttermilk.
6
Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). Stir in pecans. Use immediately.
Read more at: http://www.food.com/recipe/Blonde-Texas-Sheet-Cake-238914?oc=linkback
2 c sugar
2 large eggs
1/2 c sour cream
1 t almond extract
To make cake: Preheat the oven to 375. Grease a 15-by-10-by-1-inch jelly-roll pan. Set
aside.
Combine butter and water in a large saucepan over medium heat. When the butter melts,
remove from heat and let cook 15 minutes, stirring occasionally, In a bowl, whisk together the
flour, salt and baking soda.
When the butter and water have cooled, add sugar, eggs, sour cream and almond extract.
Using a large whisk or an electric mixer on low speed to thoroughly mix the ingredients. Add
the flour mixture and continue whisking or beating until the batter is fairly smooth.
Pour the batter into the prepared pan and spread evenly. Bake in the center of the oven about
20 minutes or until the cake is golden brown and a toothpick inserted in the center comes out
clean. Let cool in the pan on a wire rack while making frosting.
Makes 24 servings
Caramel Pecan Frosting
1 cup chopped pecans
1/2 cup butter
1 cup light brown sugar
1/2 cup buttermilk
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
4
Place chopped pecans in a single layer in a shallow pan. Bake at 350°F for 6 minutes or until lightly toasted.
5
Bring butter and brown sugar to a boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat and slowly whisk in buttermilk.
6
Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). Stir in pecans. Use immediately.
Read more at: http://www.food.com/recipe/Blonde-Texas-Sheet-Cake-238914?oc=linkback
Labels: desserts
posted by Amy | 9:05 AM
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