Blonde Texas Sheet Cake

        Texas Sheet Cake is a classic dessert. It has been around as long as I can remember.  Texas sheet cake is like the LBD (little black dress) of desserts it goes with everything and always tastes good. I've eaten traditional Texas sheet cake from barbeques to birthday parties, it's a crowd pleaser. Most people have eaten and usually enjoy Texas sheet cake. However, even the best desserts deserve to switch up their image, go blonde and have a little fun.
        I was surprised to find a recipe for white Texas sheet cake. Texas sheet cake is known for that heavenly layer of "fudgeyness" where warm frosting and warm cake get together and do a little dance. This blonde version includes that same fudgey layer. The icing is shiny, it sets up like fudge but is soft on the bottom and slightly flaky on the top. This white sheet cake won't disappoint. It has a mild almond flavor and can be served with or without nuts. The buttermilk in this cake keeps the cake really tender, while also adding a slightly tangy flavor.

      I feel the only issue with Texas sheet cake, classic or blonde, is that it goes down too easily. It seems as though I take one bite and suddenly the piece on my plate is gone. Only crumbs lay where there was once a substantial piece of delicious cake. If you try this, make sure to ask yourself the time-honored question "Do Blondes have more fun?"


Blonde Texas Sheet Cake
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs
1/2 cup buttermilk (sour cream works as well)
1 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda

Frosting:

1/2 cup butter

1/2 cup buttermilk

4 1/2 cups powdered sugar

1/2 teaspoon almond extract

pinch of table salt

1 cup sliced almonds, toasted

For the Cake: Preheat oven to 300º. In a small saucepan bring butter and water to a boil. In a large bowl, whisk together flour, sugar, baking soda and salt. Add hot butter mixture to dry ingredients and stir. Add buttermilk to the cake mixture, blending well. Add eggs and vanilla (plus almond extract if desired), mixing well. Pour the cake batter into a greased jelly roll pan and bake for 30 minutes or until done.

Let cake cool for 20 minutes while preparing frosting, but remember to frost the cake while it is warm.

Frosting: In a small saucepan, bring butter and buttermilk to a boil. In a separate bowl, add 3 cups powered sugar and a pinch of salt. Add hot mixture and almond extract over the powdered sugar and whisk until the frosting is smooth. The frosting will thicken as it cools. Add more powdered sugar, if needed, to help make a thicker frosting.

If adding nuts, you can add them too the frosting before pouring over the warm cake or you can sprinkle them over the warm frosting as it cools. Cut into desired squares and serve. This cake stores well for a few days.

*Remember it cools fast and sets up quickly.