This is just like the famous chocolate Texas sheet cake but vanilla and almond flavored. So moist and tender! Delicious!!

Scale

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

Frosting:
1/2 c butter
1/2 c buttermilk or milk
4 1/2 c. powdered sugar
1/2 tsp almond extract (or vanilla if you prefer)
pinch of salt

1 c. chopped walnuts or pecans, optional

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Preheat oven to 300 degrees.
In a small saucepan, bring 1 c. butter and water to a boil. I
n 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 butter and buttermilk or milk, 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.
Spread frosting on the cake quickly as the frosting cools fast! **If you are using the nuts–add the nuts to the frosting before you frost the cake.or sprinkle with chopped nuts after.