Vanilla Texas Sheetcake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 6 tbsp Evaporated milk

• Baking & Spices

  • 1 tsp Baking soda
  • 2 1/4 cup Flour
  • 4 1/2 cup Powdered sugar
  • 5/8 tsp Salt
  • 2 cup Sugar
  • 2 tsp Vanilla

• Dairy

  • 2 cup Butter
  • 1/2 cup Sour cream

• Liquids

  • 1 cup Water

Found on embellishmints.com

Ingredients

• Cake:
• 1 c butter
• 1 c water
• 2 c sugar
• 2-1/4 c flour
• 1/2 tsp salt
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla
• 1/2 c sour cream
• Frosting:
• 1 c butter
• 6 Tbsp evaporated milk
• 4-1/2 c powdered sugar
• 1 tsp vanilla
• 1/8 tsp salt

Directions

• Preheat oven to 375 degrees
• Add water and butter to a medium sauce pan over medium-low heat until butter is melted
• Remove from heat and stir in sugar, flour, salt and baking soda. Stir with a wire whisk until smooth. Add eggs and vanilla
• Stir in sour cream and mix until blended
• Pour the batter into a well greased 11x17 sheet pan
• Bake for 20-25 minutes or until the cake springs back when lightly touched
• Remove cake from oven and allow to cool slightly while you prepare the frosting
• Place butter and milk into a medium saucepan and heat until butter is melted, and brought to a simmer
• Remove from heat and stir in the powdered sugar, vanilla and a dash of salt. Whisk, or mix, until completely smooth