Carmel-Pecan Sheet Cake

Story

Imported from the family cookbook draft.

Ingredients

• 1 cup Unsalted Butter
• 1 cup Water
• 2 cups All-Purpose Flour
• 2 cups Sugar
• 1 tsp Baking Soda
• 1 tsp Salt
• 1/4 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• ½ cup Sour Cream
• 2 large Eggs
• 1 tsp Vanilla Extract Caramel
• 1 cup Chopped Pecans, toasted
• ½ cup Unsalted Butter
• 1 cup Firmly Packed Light Brown Sugar
• ½ tsp Salt
• ½ cup Sour Cream
• 2 ½ cups Confectioners Sugar
• ½ tsp Vanilla Extract

Instructions

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.
2. In a medium saucepan, bring the butter and water to a boil.
3. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, and ginger.
4. Add the butter mixture to the flour mixture and beat on low speed with an electric mixer until just combined.
5. Add the sour cream, mixing well. Then add the eggs, one at a time, then the vanilla.
6. Pour into the sheet pan and bake for approximately 25-30 minutes. To make the Frosting
7. In a large, heavy saucepan, bring butter, brown sugar, and salt to a boil over medium heat; stirring constantly.
8. Remove from heat and stir in sour cream
9. Return to the heat and bring to a boil over medium; stirring constantly. Remove ffrom the heat.
10. Gradually add the confectioners sugar and valinlla, beating at medium spead with a mixer until smooth. Spread over the cake immediately.