This is a spin on your traditional Texas Sheet Cake.  Not in the mood for chocolate try this amazing White Sheet Cake.  An extremely moist cake is topped with a delicious rich frosting.  Add some fresh fruit to finish it off!

Ingredients:

Cake:

• 1 c. butter
• 1 c. water
• 2 c. sugar
• 2 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 1 tsp. baking soda
• 2 eggs
• 1 tsp. vanilla
• 1/2 c. sour cream

Frosting:

• 1 c. butter
• 6 Tbl. evaporated milk
• 4 1/2 c. powdered sugar
• 1 tsp. vanilla
• 1/8 tsp. salt
• 1 c. chopped pecans, opt.

Directions:

Preheat oven to 375 degrees.  Melt butter and water in a large saucepan over medium-low heat until butter is melted.  Remove from heat and stir in the sugar, flour, salt and baking soda.  Stir with a wire whisk until smooth. Add eggs and vanilla.  Stir in the sour cream and mix until blended.  Pour the batter into a well greased 11”x17” sheet pan.  Bake for 20-25 minutes or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean.  Remove cake from oven and allow to cool slightly while you make the frosting.  Put the butter and milk into a medium saucepan.  Heat until butter is melted and bring to a simmer.  Remove from heat and stir in the powdered sugar, vanilla and a dash of salt.  Whisk until completely smooth.  Add nuts (if desired) and spread over cake.

Recipe from Eat Cake for Dinner