Poison Cake

Today daughter the younger made the announcement that her elder brother has a date tomorrow. This was news to me. Well, the date included him serving lunch in the back of his truck and he decided to bake his favorite dessert, white Texas sheet cake. This cake is his favorite because it has almond extract in the batter and the frosting and he loves almond extract! He bought neon food coloring so he could make it a beautiful shade of pink - the recipient's favorite color. Just as he was taking the cake out of the oven and stirring the frosting for the last time she called and for some unknown reason he decided to ask her if she had any food allergies. I bet you can guess what her answer was. Yup, she has two and one of them just happens to be ALMONDS. I think he really wanted to cry. We all had fun giving him a hard time about trying to kill his date. As his family we thought it was only right for us to destroy the evidence, as in eat the cake, but he insisted that she was going to get to see it even if she didn't get to eat it. Maybe tomorrow we'll get to devour it. I can hardly wait.


Here is the recipe for the cake just in case you know someone who is allergic to almonds that you want to get rid of. It's also just plain delicious if you want to try a good cake.

White Texas Sheet Cake
1 cup butter or margarine
1 cup water
2 cups all purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda
In a large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1 inch baking pan. Bake at 375 for 20 minutes or until cake is golden brown and tests done. Cool for 20 minutes.
Frosting
1/2 cup butter or margarine
1/4 cup milk
41/2 cups confectioners sugar
1/2 tsp. almond extract
1 cup chopped walnuts (optional)
Combine butter and milk in a saucepan. Bring to a boil. Remove from the heat; add sugar and extract. Mix well. Stir in walnuts; spread over warm cake.
Yield 16 to 20 servings.