Recipe Page
Carmel-Pecan Sheet Cake
PickleButt family archive • Draft cookbook page 60
The Method
Step 1
Preheat the oven to 325° F, lightly grease a cake pan (e.g., spray with Pam), combine dry ingredients (flour and baking powder) in one bowl, and add the flavoring to the milk.
Step 2
In a medium saucepan, bring the butter and water to a boil.
Step 3
In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, and ginger.
Step 4
Add the butter mixture to the flour mixture and beat on low speed with an electric mixer until just combined.
Step 5
Add the sour cream, mixing well. Then add the eggs, one at a time, then the vanilla.
Step 6
Pour into the sheet pan and bake for approximately 25-30 minutes. To make the Frosting
Step 7
In a large, heavy saucepan, bring butter, brown sugar, and salt to a boil over medium heat; stirring constantly.
Step 8
Remove from heat and stir in sour cream
Step 9
Return to the heat and bring to a boil over medium; stirring constantly. Remove ffrom the heat.
Step 10
Gradually add the confectioners sugar and valinlla, beating at medium spead with a mixer until smooth. Spread over the cake immediately.