Grammy's White Sheet Cake

By srumbel

It is so tender and it melts in your mouth, it's buttery, it's extremely moist and it has a delicious rich frosting on top! I love rich desserts and this one hit the spot! It tasted good with some fresh fruit, but honestly it is perfect served on its own.
from eatcakefordinner.blogspot.com

Ingredients

• Frosting:
• 1 c. butter
• 1 c. water
• 2 c. sugar
• 2 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 1 tsp. baking soda
• 2 eggs
• 1 tsp. vanilla
• 1/2 c. sour cream
• 1 c. butter
• 6 Tbl. evaporated milk
• 4 1/2 c. powdered sugar
• 1 tsp. vanilla
• 1/8 tsp. salt
• 1 c. chopped pecans, opt.

Preparation

Step 1

Preheat oven to 375 degrees. Melt butter and water in a large saucepan over medium-low heat until butter is melted. Remove from heat and stir in the sugar, flour, salt and baking soda. Stir with a wire whisk until smooth. Add eggs and vanilla. Stir in the sour cream and mix until blended. Pour the batter into a well greased 11''x17'' sheet pan. Bake for 20-25 minutes or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean. Remove cake from oven and allow to cool slightly while you make the frosting. Put the butter and milk into a medium saucepan. Heat until butter is melted and bring to a simmer. Remove from heat and stir in the powdered sugar, vanilla and a dash of salt. Whisk until completely smooth. Add nuts (if desired) and spread over cake.


Jenn's Notes: I love this cake. I tried it with non-fat plain yogurt instead of the sour cream and it was not as rich as it is with the sour cream, but it was just as moist. By the time I added my frosting, my cake was completely cool.