White Texas Sheet Cake

Don't let the fact that you're not from Texas stop you from making this white sheet cake-it's delicious! Last week, I wanted to bring in a cake for my fellow hard working soldiers, and so Saturday night, I whipped this up. This cake is a one bowl adaptation of the southern classic that is all over the internet. It comes courtesy of A Piece of Cake! which is slowly earning back its favor in my eyes, and it really can be whipped up in no time. To be honest, it was gobbled up in no time, too. Everyone kept cutting off small pieces and then going back for more. Nothing makes me happier :) The texture was nice and moist and the frosting was delicious- the sour cream gives the frosting really good flavor-it reminded me of Duncan Hines, but better. I love the way the sprinkles make the cake look-- youthful and fun while adding some crunch and color. As you can see, I baked the cake in a jelly roll instead of the called for 9x13 both because a jelly roll is more traditional and who needs such thick pieces of cake? I also cut the amount of almond extract in half, but it was still strong. I think I would omit it next time and just use vanilla, which is what I did for the frosting. Up next? Chocolate Texas Sheet Cake! Oh- and Happy birthday, Ma! This one's for you!
White Texas Sheet Cake
slightly adapted from Piece of Cake!

Cake:
1 cup unsalted butter or margarine, cut into pieces
1 cup boiling water
1 tsp baking soda
1/2 tsp salt
2 cups flour
1 1/2 cups sugar
2 eggs
1/2 cup sour cream
1 tsp vanilla

Frosting:
1/2 cup unsalted butter or margarine, melted
1/3 cup sour cream
1/2 tsp vanilla
4 1/2 cups powdered sugar

Preheat your oven to 350. Line a 10x15 inch pan with parchment. Set aside.
In a large bowl, combine the margarine and water. Let stand for ten minutes, stirring until melted. Whisk in baking soda and salt. Add flour, sugar, eggs, sour cream and vanilla and whisk until blended. Pour evenly into prepared pan. Bake in the preheated oven about twenty five minutes or until a toothpick inserted comes out clean. Let cool in a pan on a wire rack while you make your frosting.
For the frosting: combine the margarine, sour cream and vanilla in a small bowl. Add enough powdered sugar to make a frosting of spreadable consistency. When the cake has cooled about fifteen minutes, spread the frosting on. Frosting too soon will cause separation and a melting of the frosting. If that happens, scrape it off and let the cake cool further. Top with sprinkles if desired.