White Sheet Cake with Creamy Topping and Strawberries {Dessert For A Crowd}

serves 24+

For The Cake:

1 C. butter

1 C. water

2 C. sugar

2 C. + 4 Tbsp. flour

1/2 tsp. salt

1 tsp. soda

2 eggs

1 tsp. vanilla

1/2 C. plain nonfat Greek style yogurt (or sour cream)

Put butter and water in a large bowl. Heat in microwave for 2 minutes. Stir until all the butter is melted. Add sugar, flour, salt, and soda. Stir with a wire whisk until smooth. Add eggs and vanilla, beat well. Stir in yogurt or sour cream until all is blended.
Pour into a 11”x17” baking sheet that has been greased.
Bake at 375º for 18-22 minutes, until cake springs back when lightly touched or toothpick inserted in center comes clean.

For the Topping:

2 (8 oz) packages of cream cheese, softened

3 1/2 C. powdered sugar

1 (12oz) container of cool whip

Sliced strawberries or other fruit topping

With a mixer, blend cream cheese and powdered sugar together. Add cool whip and beat until smooth and creamy.

Spread mixture on top of cooled cake.

Cut into pieces and serve with fruit topping.

Refrigerate any leftovers