Alaska Sheet Cake
Description
Just like a Texas Sheet Cake, it uses the technique of boiling the water and butter, and it has a pecan frosting - but it's white instead of chocolate.
Ingredients
•
2 cups all-purpose flour, plus
•
2 tablespoons all-purpose flour
•
1 teaspoon salt
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1 cup butter
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1 cup water
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3 eggs
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2 cups white sugar
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1/2 cup buttermilk
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1 1/2 teaspoons baking soda
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1/2 teaspoon baking powder
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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1/2 cup butter
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5 tablespoons milk
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1 (16 ounce) package confectioners' sugar, sifted
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1 cup chopped pecans
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1 teaspoon vanilla extract
Directions
1
Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan.
2
Stir together the flour and salt in a large mixing bowl.
3
Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool.
4
Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined.
5
Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet.
6
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing.
7
To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners' sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting.