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 hand 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 sour cream or homemade plain yogurt. The acid in the sour cream or yogurt reacts with the baking soda, helping the cake rise and create a moist, tender crumb.
Pour the cake batter into a buttered and floured 11"x17" baking sheet, also known as a "half sheet" baking pan.You can halve this recipe and bake it in a 9"x13" pan or use the batter to bake cupcakes. The bake times are listed in the recipe.
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. Crushed peppermint candies is popular during the holidays, or fresh fruit, like raspberries, are wonderful toppings.
Enjoy!
Enjoy!
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Grammy's Vanilla Texas Sheet Cake
by Frieda Franchina, from my friend Dani,December 21, 2011
It only takes minutes to whisk this super easy & rich cake for a crowd! No special equipment is necessary to make this cake - mixing it by hand ensures a fluffy, moist cake. Top with fresh berries, chopped nuts, sprinkles, or even crushed peppermint candies for a festive treat. You can halve this recipe, cook in a 9x13 pan or even make cupcakes with this batter.
Ingredients
- 1 cup butter (2 sticks)
- 1 cup water
- 2 cups granulated sugar
- 2 cups + 4 Tablespoons all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- FROSTING
- 1 cup butter
- 6 Tablespoons evaporated milk
- 1 teaspoon vanilla
- 4-5 cups powdered sugar
- pinch of salt
- (Optional) 1 cups pecans, chopped, fresh berries, crushed peppermint candies
Instructions
1. Put butter and water in a large bowl & microwave for 2 minutes on HIGH. You can also choose to melt your butter and water in a medium saucepan over medium heat on the stove.2. Stir with a whisk until all the butter is melted.3. Add sugar, flour, salt, and baking soda. Whisk until smooth.4. Add eggs and vanilla extract, stirring well.5. Stir in sour cream or yogurt, until all is blended.6. Grease and flour a 11"x17" baking sheet, tapping off any excess flour.7. Pour batter into prepared pan. 8. Bake in a preheated 375°F oven for 20-25 minutes, or till cake springs back when lightly touched or when toothpick inserted in the center comes out clean. 9. Remove cake from oven and set on an heat proof surface. 10. Prepare the frosting: Melt butter & milk in a medium bowl on HIGH for 3-4 minutes in the microwave, or in a saucepan over medium heat on the stove. Add powdered sugar, vanilla extract and a pinch of salt. Whisk until smooth. Add nuts and gently spread on warm cake. Cool cake for about an hour and serve.
9"x13" bake: 30-35 minutes
Cupcakes: 15-20 minutes
Details
Prep time: 10Cook time: Total time: 1Yield: 36 servings (2"x3")
