Alaska Sheet Cake

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 328 Calories

Ingredients

• 2 cups white sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 3 eggs
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 teaspoon almond extract
• 5 tablespoons milk
• 1 cup water
• 1 (16 ounce) package confectioners' sugar, sifted
• 2 cups all-purpose flour, plus
• 0.5 cup butter
• 0.5 teaspoon baking powder
• 1.5 teaspoons baking soda
• 0.5 cup buttermilk

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan.

Step 2

Stir together the flour and salt in a large mixing bowl.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.