A favorite at church potlucks, this Vanilla Texas Sheet Cake makes enough to serve a crowd!
Prep Time 25 minutesminutes
Cook Time 22 minutesminutes
Total Time 47 minutesminutes
Servings 20servings
Ingredients
1cupbuttercut into cubes
1cupwater
2cupsall-purpose flour
2cupsgranulated sugar
2eggsbeaten
1/2cupsour cream
1teaspoonVanilla Bean Pasteor vanilla extract
1teaspoonsalt
1teaspoonbaking soda
For the frosting:
1/2cupbutter
1/4cupmilk
4cupspowdered sugar
1/2teaspoonvanilla bean pasteor vanilla extract
1cupchopped Diamond Walnuts
Instructions
Preheat oven to 375°F.
Spray a 15x10 inch baking pan with cooking spray. (I bought this new pan for this cake... so worth it)
In a large saucepan, bring butter and water to a boil.
Remove from heat; stir in flour, sugar, eggs, sour cream, vanilla bean paste or vanilla extract, salt and baking soda until smooth. (Batter will be thick)
Pour into the prepared 15x10 inch baking pan.
Bake at 375°F for 20-22 minutes, or until cake is golden brown.
Cool for 20 minutes.
Meanwhile, for the frosting, combine butter and milk in a saucepan; bring to a boil, stirring as to not scorch the milk. Remove from heat. Add sugar and vanilla bean paste or extract and mix well.
Spread over warm cake, top with chopped walnuts.
Notes
Adapted from White Texas Sheet Cake recipe by ratherbeswimmin' on Food.com.