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Ingredients
- Yield: 1 (15x10-inch) cake
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Caramel Frosting (recipe follows)
- 1 cup chopped pecans, toasted
- CARAMEL FROSTING
- Yield: approximately 2 cups
- 1/2 cup butter
- 1 cup firmly packed light broum sugar
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
Preparation
Step 1
. Preheat oven to 325°. Spray a 15x10-inch jelly-roll pan with nonstick baking spray with flour. Set aside.
2. In a medium saucepan, bring butter and 1 cup water to a boil. In a large boil, whisk together flour, sugar, baking soda, salt, cinnamon, and ginger. Add hot butter mixture to flour mixture; beat at low speed with an electric mixer just until moistened. Add sour cream, beating well. Add eggs, one at a time, and vanilla. Pour batter into prepared pan.
3. Bake until cake is lightly browned and a wooden pick inserted in the center of cake comes out clean, 25 to 30 minutes. Let cool on a wire rack for 20 minutes.
4. Pour hot Caramel Frosting over warm cake, spreading to edges. Sprinkle with pecans. Let cake cool completely on a wire rack.
Caramel Frosting-makes 2 cups:
1. In a large, heavy saucepan, bring butter, brown sugar, and salt to a boil over medium heat, stirring constantly. Remove from heat; slowly stir in sour cream.
2. Bring mixture just to a boil over medium heat, stirring constantly. Remove from heat.
3. Gradually add confectioners' sugar and vanilla, beating at medium speed with a mixer until smooth. Use immediately.