From: Jenn@eatcakefordinner
1 c. unsalted butter
1 c. water
2 1/4 c. all-purpose flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 c. sour cream
2 eggs
1 tsp. vanilla
6 Tbl. sprinkles, plus more for garnish
Frosting:
1 c. unsalted butter
6 Tbl. evaporated milk
4 1/2 c. powdered sugar
pinch of salt
2 tsp. vanilla
Preheat oven to 375 degrees. For the Cake: Combine butter and water in a medium saucepan over medium-low heat until the butter is melted. Meanwhile, combine flour, sugar, salt and baking soda in a medium bowl. Once butter is melted, whisk into the flour mixture. Whisk in the sour cream, eggs and vanilla until smooth. Fold in the sprinkles. Pour batter into a well-greased 12''x17'' sheet pan. Bake for 21-22 minutes or until top springs back when lightly touched. Remove from oven and allow to cool slightly (or cool completely) before adding the frosting.
For the Frosting: Add powdered sugar to a medium bowl. Combine butter and evaporated milk in a small saucepan over medium-low heat until the butter is melted. Remove from heat and pour over powdered sugar. Whisk until smooth. Add the salt and vanilla and whisk until well combined and smooth and creamy. Pour over slightly cooled cake. Frosting thickens slightly as it sits. Garnish with additional sprinkles, if desired.
Jenn's Notes: Recipe can easily be cut in half and baked in a 9x13-inch cake pan.
Base cake recipe adapted from: Frieda Loves Bread