Sour Cream Sheet Cake

 

On my way to 100 recipes in 100 days.  Here is recipe 29: Sour Cream Sheet Cake!

My husband’s mom makes a wonderful Texas Sheet Cake.  It is a favorite of all of his friends and he requests it for dessert if Apple Pie isn’t and option.

This cake is basically made the same way.  You start with the ingredients in a sauce pan to cook over heat, then do the mixing.  This cake is moist and delicate and the frosting is wonderful.  The thing I like about this cake and Texas Sheet Cake is that it isn’t too sweet.  I served this with fresh sliced strawberries and it disappeared quickly.

Sour Cream Sheet Cake

1 cup butter

1 cup water

2 cups sugar

2 ¼ cup flour

½ teaspoon salt

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

½ cup sour cream

1. Preheat the oven to 375 degrees.  Grease a jelly roll pan (11X17)

2. Over medium heat, cook butter and water in a sauce pan until butter is melted.  Remove from heat and whisk in sugar until dissolved.

3. Pour liquid mixture in to bowl of a stand mixer or large mixing bowl.  Add in flour, salt and baking soda.  Stir until smooth.

4. Add in eggs and vanilla and stir in the sour cream.  Mix until well blended.

5. Pour the batter in to the baking sheet and bake 20-25 minutes until the cake springs back lightly when touched.  Make sure center in done.

6. Make frosting while cake is cooling.  Frost cake while still warm.  Cool completely before serving.

Frosting

1 cup butter

6 tablespoon evaporated milk

4 ½ cup powdered sugar

1 teaspoon vanilla

⅛ teaspoon salt

1. Heat butter and milk in saucepan.  Heat until butter is melted and bring to a simmer.

2. Remove from heat and stir in remaining ingredients.  Whisk until completely cool.  Spread over warm (but not hot) cake.

Liked my Sour Cream Sheet Cake? Try Mini Layer Cakes

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