Sunday, May 31, 2015

White Texas Sheet Cake

A birthday celebration yesterday.  Since I was a teen I have been making the chocolate version of Texas Sheet Cake.  I've had the vanilla/white version in my files to try for a while now.  This cake is traditionally made in a jelly roll pan, making the ratio of icing and cake about even.  I don't care for it that way and most always make it in a 9 x 13 pan.  This is a very moist cake and gets better each day.


2 sticks of butter

1 cup water
2 cups granulated sugar
2 cups flour

1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla

1/2 cup sour cream
2 eggs

Preheat oven to 375 degrees.  In a small saucepan, bring the butter and water to a boil.  Remove from heat.  In a large bowl mix together sugar, flour salt, baking soda.  Pour the water and butter mixture and stir.  Add sour cream and eggs and vanilla.  Mix well.  No need to use a mixer, just a whisk or wooden spoon will work.  Pour into a 9 x 13 pan that has been sprayed with Pam or Baker's Joy.  Can also use a 10 x 15 jelly roll pan.  Bake at 375 degrees for 22-25 minutes until done.


1/2 stick of butter
1/4 cup half and half or milk
3-1/2 cups powdered sugar
1 teaspoon vanilla

Boil the butter and milk.  Remove from heat and pour over powdered sugar.  Add vanilla.  Mix with mixer until smooth.  Spread over cake. Can add pecans or coconut if desired for a different twist.

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