Friday, April 13, 2012

Cake #44: White Texas Sheet Cake

This cake has been a long time in the making. I had found the recipe over at Frieda Loves Bread (great blog!) and was instantly smitten with the thought of this cake for several reasons. 

1. It was a sheet cake and I've never made one of those before. In fact, I couldn't really fathom making a cake on a cookie sheet. My kids thought I was delirious, confused or misinformed when I started pouring batter into the baking sheet, so it must run in the family.

2. It's vanilla. And I believe all non-chocolate desserts are better because they can't rely on the divine nature of chocolate and subsequently have to try harder. 

3. The method is intriguing - microwaving the butter and water and then later microwaving the frosting and spreading it on warm cake. Huh? How does that work? 

4. It's dead easy. You can go from thinking about cake to eating cake in under an hour. So I saved it for a bad health time, this way my kiddos can have a sick mom and cake too.

On the cons side, it has a boatload of butter and sugar. More then I usually bake with... by a bit, and that's saying something. But having tasted this incredible confection I have to say it's a perfect setting to highlight the glory of butter and the taste makes it worth every single calorie. 

My family all agree that this is one of the best cakes we've ever tasted. It is cake flavored. Stop for a second and imagine the flavor "birthday cake" and that is what this is. And the frosting is like the most incredible vanilla fudge with a rich hint of milk. It's bliss. Typing about it is making me drool. Seriously, best cake ever. The boys all agreed this might be #1 of the 52 Cakes so far. 

White Texas Sheet Cake


1 c. butter
1 c. water
2 c. sugar
2 c. + 4 T all purpose flour
1/2 t salt
1 t baking soda
2 eggs
1 t vanilla
1/2 c. sour cream (we used light sour cream)


1 C butter
6 T evaporated milk
1 t vanilla
4-5 c. powdered sugar
dash of salt
1 c. pecans (optional)  (we opted not to)

Put butter and water in a large bowl.  Heat in microwave for 2 minutes.  

Stir until all the butter is melted.  Add sugar, flour, salt, and soda.  

Stir with a wire whisk until smooth.  

 Add eggs and vanilla, beat well.  

Stir in sour cream until all is blended.  

Pour into a 11”x17” baking sheet that has been greased and floured.  

Bake at 375º for 20-25 minutes, until cake springs back when lightly touched or toothpick inserted in center comes clean. 

Remove from the oven and make the frosting. 

Cook butter and milk for 3-4 minutes in microwave. 

Add powdered sugar, vanilla, and a dash of salt.  

Beat until smooth. 

Add nuts and gently spread on warm cake. 

Cool and serve.

Have a great weekend!

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Carmen Wing said...

For the mere fact that this has evap milk in it... I love it already. One of my favourite things ever and my preferred topping over cream, custard, ice-cream EVERY time.

When you say flour Nicole, would that just be plain flour and not self-raising? Am definitely having a go at this.

chksngr said...

Yum, Yum, Yum, Yum, Yum!!! I'm totally trying this...

Unknown said...

I am so trying this cake!

SmilynStef said...

My husband doesn't do chocolate (and I still married him), so I'm always looking for non-chocolate dessert options ... this looks awesome.

Princess of Everything (and then some) said...

This is my favorite cake!

Shelby of the West said...

I made this in 2 layers with frosting between for my Dad's birthday and immediately received requests from both my brother and sister that they receive this cake for THEIR birthdays. Cakes have become "my thing" for family get-togethers.. This recipe is simple and delicious. Baking it again today. Thanks for sharing! Ps - we're in Texas :)

ilovebabyquilts said...

I'm going to try it! I've had it at a local Texas restaurant and loved it.

Unknown said...

This is such an easy cake to make. Deliciousness, in as claimed, under an hour. The only ingredient I did not have on hand was the evaporated milk. I won't make that mistake again.