White Texas Sheet Cake

White Texas Sheet Cake puts salt, baking powder and water at the center of a cake recipe and finishes in about 40 minutes, enough for 24 Servings (12X18-inch pan).

• Yield 24 Servings (12X18-inch pan)
• Ready in 40 minutes
• Prep 15 minutes
• Cook 25 minutes

Ingredients

Cake

• 2 cups ( 284 g ) all-purpose flour
• 1 ½ cups ( 318 g ) granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup ( 227 g ) salted butter
• 1 cup water
• ½ cup ( 113 g ) sour cream , light or regular
• 2 large eggs
• 1 teaspoon almond extract
• 1 cup ( 85 g ) sweetened , shredded coconut (optional)

Icing

• ½ cup ( 113 g ) salted butter
• ¼ cup milk
• ½ teaspoon almond extract
• 3 cups ( 342 g ) powdered sugar

Instructions

1. Preheat the oven to 350 degrees F. Lightly coat a 12X18-inch rimmed baking sheet with nonstick cooking spray. Set aside.
2. In a large bowl combine the flour, sugar, salt and baking powder; set aside. In a medium saucepan combine the butter and water and bring to a boil. Once it comes to a rolling boil, remove from the heat and stir it into the flour mixture until combined. Whisk in the sour cream, eggs, almond extract and coconut (if using).
3. Spread the batter evenly into the prepared pan and bake for 20-25 minutes.
4. Toward the end of the baking time for the cake, in a saucepan, combine the butter and milk for the icing. Bring to a boil over medium heat, stirring occasionally. Remove from the heat and whisk in the almond extract and then gradually whisk in the powdered sugar until smooth.
5. Once the cake has been taken out of the oven, pour the icing over the warm cake.

Cool the layers before you stack them.