I hope everyone had a great 4th of July! I certainly enjoyed the day, and am so thankful for all those who protect our nation's independence. The weather yesterday morning was quite perfect for the LibertyFest parade in downtown Edmond. Then, I headed to a friend's house for an incredibly delicious lunch...featuring ribs. I felt like I'd just had Thanksgiving dinner, so I took a nap. Before I knew it, it was time for party #2. A big cookout, sparklers, fireworks...good times.
I made a vanilla Texas sheet cake with strawberry white chocolate frosting to take to the cookout. It turned out superb. I adapted the recipe from an almond sheet cake that I've made. The cake is so moist and wonderful. The frosting is pretty tasty too. The brother has requested another one to celebrate dorm life when he heads off to college in August. Ha.
Vanilla Sheet Cake
Ingredients:
1 cup butter
1 cup water
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 cup sour cream
2 eggs
2 tsp vanilla
Directions:
- Preheat oven to 375 degrees. Prepare a jelly roll pan.
- In a small saucepan, add the water and butter. Bring to a boil.
- In a large mixing bowl, add the flour and sugar.
- Pour the boiling water and butter mixture over the flour and sugar mixture. Beat well.
- Add the baking soda, vanilla, sour cream, and eggs. Mix again.
- Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick comes out clean.
Strawberry White Chocolate Frosting
- Click here to get the recipe for the white chocolate frosting. Just make a half recipe or so.
- Slice some fresh strawberries until you have about a cup. Place in a food processor and pulse until the pieces are small enough.
- Add the strawberries to the white chocolate frosting and mix well.
- Spread over cooled cake.
Enjoy! I recommend chilling the cake. But it's good either way.
