In the midst of a sea of sweet treats, desserts and chocolate at a church gathering, this little yellow cake caught my attention.
"Oh, I'll just have a little bite," I said to myself as I cut myself a sliver.
Mmmmmmm ... Tender. Vanill-y. Oh, so moist.... and just the right amount of creamy frosting ...
I went back and got another piece. A full sized piece and began my quest to find the creator of this elegant dessert.
I jumped for joy when I discovered that my next door neighbor made this White Texas Sheet Cake, a recipe from her "Grammy" and gave me permission to share it with you.
I grew up with the chocolate version and had NO clue this buttery vanilla version existed!
This recipe is incredibly EASY, and can be finished and ready in an hour.
In a large microwave safe bowl, melt the butter and water. Yes, I know it sounds unorthodox, but trust me, this recipe has been around a lot longer than you and me.
Once melted, add your sugar, flour salt and baking soda. Beat smooth with a wire whisk.
What? No mixer?
It was not hard at all to mix this with a whisk. In fact, I think over mixing it with a mixer would change the texture of this cake ...
When smooth, add eggs and vanilla. Stir in just a little bit of sour cream. I used the non-fat sour cream and this cake was still moist and tender.
Pour the cake batter into a buttered and floured 11"x17" baking sheet.
Bake for 20-25 minutes. Remove from the oven and make the frosting.
The butter and evaporated milk are put into a microwave bowl and melted for 3-4 minutes. Add powdered sugar and vanilla and whisk till smooth.
Pour this lovely glaze on your WARM cake and gently spread it into the corners ... it will smooth out and create a shiny sheen ...
You can add chopped pecans on top, but when serving to a crowd, you may not know who has allergies.
(4x6 recipe download) (full page printable recipe)