White Texas Sheet Cake

I got this recipe from my step-mom, Cindy, who got it from a co-worker when she worked at Disney here in Orlando. Thank goodness for co-workers who bring in tasty treats. I know I would have very little in my dessert arsenal if it weren't for them. Anyways, this is one of the first recipes Cindy made for us and it is now a favorite in my house. John loves this cake. He couldn't deem it his favorite. But he did say that out of the "oh my gosh this is so bad for me" category of desserts, it wins.

I can't make any statements about the health or lackthereof in this cake. John and I like to say that because it contains pecans it should be eaten at least twice a day to maximize health potential. But we're the king and queen of rationalization...so...

White Texas Sheet Cake

Ingredients:
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs (beaten)
1/2 cup sour cream
1 tsp almond extract
1 tsp salt
1 tsp bakiing powder

Directions:
Preheat oven to 375 degrees. Melt butter in water and bring to a boil. Stir together dry ingredients in a large bowl and add butter/water mixture, beat until smooth. Add sour cream and almond extract. Beat eggs and add to mixture. Pour batter into a greased 10x15 jelly roll pan and bake for 20 minutes.

Frosting Ingredients:
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 tsp almond extract
1 cup chopped pecans

Frosting directions:
Bring butter and milk to a boil. Remove from heat and beat into sugar. Add almond extract. Mix until smooth and frost cake while still warm. Sprinkle top with nuts, if desired.