White Sheet Cake

So... I have kind of been on a cooking kick lately since I want to actually make all of these recipes that I  have pinned on pinterest. Friday I had nothing to do.... because it is winter and I'm depressed and don't want to do anything, so I decided to cook instead. I was actually quite content doing this. I made 3 different things, but right now I'm going to blog about the dessert. It was SOOOOOOO good. I first want to throw out that I don't like Texas Chocolate Sheet Cake. I don't know why... just don't like it. My mom made a Texas White Sheet Cake and I LOVE it. So I pinned this recipe on pinterest that I thought was the same as the white sheet cake that my mom makes. Turns out it is not the same, but still really good. My roommate Sarah and I may or may not have eaten almost the whole sheet cake by ourselves in 2 days. Oppps. I did give some away. Anyway, it was fast and easy and super good.

White Sheet 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.

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.