White Texas Sheet Cake

I'm not a huge cake fan, I prefer cookies over any other baked good. However, besides rainbow chip cake with rainbow chip frosting, this is my all time favorite cake. Many people have had a Texas sheet cake that is a chocolate cake with chocolate frosting, but this is the white cake/white frosting version of that recipe. I'm crazy about almond flavored baked goods, and I think that's why I love this cake so much. The frosting has almond extract, butter, and the cake is extremely moist with the usage of buttermilk. If you are not a fan of almond extract, just use vanilla extract in the frosting, it will still taste TDF.

White Texas Sheet Cake

1 c. butter
1 c. water
2 c. flour
2 c. sugar
2 eggs
1/2 c. buttermilk or sour cream
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1/2 c butter
1/2 c buttermilk
4 1/2 c. powdered sugar
1/2 tsp almond extract
pinch of salt
1 c. chopped walnuts, optional

Preheat oven to 300 degrees. In a small saucepan, bring 1 c. butter and water to a boil. In a large bowl, combine flour, sugar, baking soda, and salt, mix to combine. Add hot butter mixture to wet, stir. Add buttermilk or sour cream to the cake mixture, blend. Then, add eggs and vanilla, blend. Grease large jelly roll pan, and pour batter into pan. Bake for 30 minutes, or until done. Do not overcook, the cake should not be brown! Let cake cool 20 minutes before making frosting, you want it to be slightly warm when you frost it.
For the frosting, in a small saucepan, combing the 1/2 c. butter and 1/2 c. buttermilk, bring to a boil. In a large bowl, measure out 3 cups of powdered sugar and a pinch of salt, pour hot mixture and almond extract over powdered sugar, and mix to combine, adding more sugar to reach desired consistency. You don't want the frosting to be thick. Since the mixture is hot, as it cools, it will harden. Look for the consistency of slightly runny pudding. Add nuts, and spread frosting on the cake quickly as the frosting cools fast.