WHITE TEXAS SHEET CAKE

White Texas Sheet Cake image

This made-from-scratch cake is the vanilla rendition of the original Classic Texas Sheet Cake and gives the chocolate version a run for its money.

Provided by By Annalise Sandberg

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 14

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Ingredients

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 cup butter
1 cup water
1/2 cup butter
1/3 cup milk
4 cups powdered sugar
1 teaspoon vanilla
1 cup chopped walnuts

Steps:

Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
In large bowl, mix flour, granulated sugar, baking soda and salt. In separate bowl, beat eggs, sour cream and 1 teaspoon vanilla with whisk.
In 1-quart saucepan, heat 1 cup butter and water to boiling. Add to flour mixture; stir until combined. Stir in egg mixture. Pour into pan.
Bake 18 to 22 minutes or until edges are golden and center springs back when gently touched.
Meanwhile, in 2-quart saucepan, heat 1/2 cup butter and the milk to boiling. Remove from heat; add powdered sugar in a few additions, stirring until smooth. Stir in 1 teaspoon vanilla and the chopped walnuts. Pour over warm cake. Cool completely before cutting, about 1 hour.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 37 g, TransFat 1/2 g