White Texas Sheet Cake

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INSTRUCTIONS:

Make the cake:

1. Preheat oven to 375F. Spray a 15 x 10 x 1″ baking dish very well with flour cooking spray or grease and flour the pan; set aside.
2. In a large mixing bowl, add first 5 ingredients and whisk to combine; set aside.
3. In a small saucepan, combine butter and water and bring to a boil. Stir into flour mixture.
4. In a small bowl, add eggs, sour cream, almond extract and whisk well to blend. Stir into flour mixture.
5. Transfer the dough to the prepared pan and bake for about 16-17 minutes, or until cooked and a toothpick inserted in the center comes out clean (Note – the original recipe calls for baking for 18-22 minutes, but in my oven this would have been far too much and burned); always bake until done in your oven.
6. Let the cake cool in the pan on a wire rack while you prepare the frosting.

Make the icing:

1. In a medium saucepan, add butter, milk and bring to a boil.
2. Turn off the heat and add the powdered sugar, almond extract and whisk well to incorporate until smooth.
3. Quickly turn the icing over the cake, smoothing it lightly with a spatula. Icing sets quickly.
4. Sprinkle evenly with white chocolate chips before serving.
5. Cake will keep tightly sealed at room temperature for up to 5 days. I am comfortable storing frozen desserts at room temperature. If not, store in the refrigerator, noting that the cake will be more likely to dry out.

Notes:

• The original recipe calls for 4 1/2 cups of powdered sugar. I used 3 1/2 cups based on the criticism left by people saying at 4 1/2 cups that the icing is both too sweet and too stiff and 3 1/2 cups was indeed a lot. If I had to redo this icing, I would add 2 1/2 cups of powdered sugar, taste the icing and check its consistency, and if necessary add another 1/2 cup for a total of 3 cups at the most.

Adapted from Taste of Home.