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.
1 c. butter
1 c. water
2 c. sugar
2 c. + 4 T flour
1/2 t salt
1 t soda
1 t vanilla
1/2 c. sour cream
1 C butter
6 T evaporated milk
1 t vanilla
4-5 c. powdered sugar
dash of salt1 c. pecans (optional)
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.