Brenda Breeze’S White Sheet Cake Recipe

Name: Brenda Breeze’S White Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 sticks Butter; 1 cup Water; 2 cups Flour; 2 cups Sugar; 1 teaspoon Baking Soda; 1 teaspoon Salt; 2 whole Eggs; 1 teaspoon Vanilla; 8 ounces, weight Sour Cream; _____; FOR THE ICING:; 1 stick Butter; 1/4 cups Milk; 4-1/2 cups Powdered Sugar; 1 teaspoon Vanilla

Servings: persons

FOR THE CAKE:
2 sticks Butter
1 cup Water
2 cups Flour
2 cups Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
2 whole Eggs
1 teaspoon Vanilla
8 ounces, weight Sour Cream
_____
FOR THE ICING:
1 stick Butter
1/4 cups Milk
4-1/2 cups Powdered Sugar
1 teaspoon Vanilla

1
For the cake:
2
Bring to a boil: 2 sticks butter and 1 cup water.
3
Pour the hot mixture over: 2 cups flour and sugar, baking soda and salt.
4
Beat in: 2 eggs, vanilla, and sour cream.
5
Pour into a greased sheet cake pan and bake at 375 degrees F for 18 minutes.
6
For the icing:
7
Over medium heat, melt 1 stick butter, and 1/4 cup milk. Add 4 1/2 cup powdered sugar and the vanilla. Pour icing over warm cake. Mmmmmm, so good with a nice tall glass of milk!

1798

kcal

Calories

Fat

251

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE:, 2 sticks Butter, 1 cup Water, 2 cups Flour, and more.

Yes, Brenda Breeze’S White Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brenda Breeze’S White Sheet Cake

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