Maple Texas Sheet Cake

adapted from: Singing with Birds 

3/4 c. butter

1 c. water

1 1/2 c. sugar

2 c. all-purpose flour

1 tsp. salt

1 tsp. baking soda

2 eggs

1/2 c. sour cream

1 1/2 tsp. maple extract


1 c. butter

6 Tbl. evaporated milk

4 1/2 c. powdered sugar

1/2 - 1 tsp. maple extract, to taste

1/8 tsp. salt

1 c. chopped pecans or walnuts

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, sour cream and maple extract and stir until blended.  Pour the batter into a well greased 11''x17'' sheet pan.  Bake for 18-20 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 icing.  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, maple extract and salt.  Whisk until completely smooth.  Spread over cake and top with chopped nuts.

Jenn's Notes:  I used a lot less maple extract than the recipe called for, because I didn't want it to be overpowering and instead just wanted a light maple flavor.  I added 1/2 tsp. maple and 1 tsp. vanilla to the cake and I added 1/2 tsp. maple and 1/2 tsp. vanilla to the icing.  I let my cake cool completely before I added the icing.