Try this Texas Sheet Cake - Vanilla recipe, or contribute your own.
Suggest a better descriptionMake the cake batter
Preheat your oven to 350° F. Line a 10"x13" pan with parchment paper, or spray well with nonstick spray. In a medium or large saucepan, add 1 cup butter and 1 cup water. Bring to a boil over medium high heat. Once it boils, take it off the heat. In a medium bowl or stand mixer, combine 2 and 1/4 cups flour, 2 cups sugar, 1/2 teaspoon kosher salt, and 1 teaspoon baking soda. Whisk it together. You can choose at this point to add the dry ingredients to the butter/water in the saucepan and mix it right there, or you can pour the wet ingredients into the bowl of dried ingredients. Both ways work fine. Stir the wet and dry ingredients together until well mixed, scraping the sides. You can do this by hand or with a mixer. Add 1 tablespoon vanilla, 1/2 cup sour cream, and 2 eggs. Blend well until all the lumps are gone, making sure to scrape the sides and bottom. Pour the batter into the prepared pan and spread evenly to the sides. Bake for about18-20 minutes, until a toothpick comes out of the center with no wet batter on it. The sides of the cake should just be starting to pull away from the edge of the pan. Don't over bake!
Make the frosting.
Melt 1 cup of butter in a saucepan. Add 2 cups of powdered sugar, 1/4 to 1/2 teaspoon kosher salt, 1/2 cup sour cream, and 1 tablespoon vanilla. Use a whisk to beat it together, or you can beat with a hand mixer or in a stand mixer. Mix until there are no lumps. Add 2 more cups of powdered sugar. Beat well until incorporated. Add the other 1/2 cup of powdered sugar if you like, you can add as much or as little as you want to get your preferred consistency; 4 and 1/2 cups makes a good consistency. If your cake is not done baking when you finish the glaze, stir it every now and then to break up the hardened shell on top. When the cake is done, take it out of the oven and let cool for 15-20 minutes. Spread the glaze over the cake. Let cool at least an hour before digging in so that the frosting has time to set up.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1335g) | ||
Recipe Makes: 1 | ||
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Calories: 4360 | ||
Calories from Fat: 4199 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 466.5g | 622 % | |
Saturated Fat 285.6g | 1428 % | |
Monounsaturated Fat 123.5g | ||
Polyunsanturated Fat 19.8g | ||
Cholesterol 2035.1mg | 626 % | |
Sodium 1934.5mg | 67 % | |
Potassium 993.3mg | 26 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 17g | ||
Protein 38.7g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4360
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