adapted from: Frieda Loves Bread
1 c. unsalted 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. unsalted 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 12''x18'' jelly roll pan. Bake for 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 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.
Jenn's Notes: I love this cake. I tried it with non-fat plain yogurt instead of the sour cream and it was not as rich as it is with the sour cream, but it was just as moist. By the time I added my frosting, my cake was completely cool.