Sunday, August 2, 2015

White Texas Sheet Cake

Stone, Lucy and I loaded up the car for our monthly visit with Ms. Betty, my mother-in-law.  It takes three hours to get to Tullahoma.  We visit four to five hours, then journey the three hours back home.  Our first stop was Krispy Creme Donuts before we left Knoxville.  Donuts are always on the list every month when we visit.  Lucy gets so excited when we go through the drive through to make our purchase.  More often than not she receives a doggy treat.  

As I do every month I bake a sweet treat for Ms. Betty and her friends to have with their dinner along with the burgers from Krystal's that Stone picks up.  This month I made White Texas Sheet Cake.  

This buttery cake is a great cake to make a day ahead.

White Texas Sheet Cake
Cake Ingredients:
1 cup butter
1 cup water
2 cups granulated sugar
2 cups + 4 Tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract, (you can substitute almond extract if you prefer)
1/2 cup sour cream 
Frosting Ingredients:
1 cup butter
6 Tablespoons evaporated milk
1 teaspoon vanilla extract, (you can substitute almond extract if you prefer)
4 1/2-5 cups powdered sugar
pinch of salt
Cake Instructions:
Add butter and water to a microwave safe bowl.  Heat in microwave 2 minutes or until butter melted.
Stir, Add sugar, flour, soda and salt.  Mix until smooth.  Add eggs and vanilla, beat until blended.  Stir in sour cream until mixed completely.  Pour into a 11"X17" baking pan that has been sprayed with baking spray.
With the oven rack on the 4th row bake at 375" for 20 minutes, or until when toothpick inserted it comes out clean. 
Frost cake while still warm from oven.
Frosting Instructions:
Melt butter and butter in microwave until melted, 3 minutes or so.  Add powdered sugar, vanilla, and a pinch of salt.  Beat until completely mixed and smooth.  Pour over warm cake.