Wednesday, March 16, 2016

Caramel-Pecan Sheet Cake

I made this for Jenna to take to work during her last week at Boon Chapman.  The pan came back empty, so I take it they liked it!
Caramel-Pecan Sheet Cake
Taste of the South, May/June 2013

1 cup butter (2 sticks)
1 cup water
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
Caramel Frosting (recipe follows)
1 cup chopped pecans, toasted

Preheat oven to 325° F. Spray a 15x10-inch jelly-roll pan with nonstick baking spray with flour or butter pan well. Set aside.

In a medium saucepan, bring butter and 1 cup water to a boil. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and ginger. Add hot butter mixture to flour mixture, beat at low speed with an electric mixer just until moistened. Add sour cream, beating well. Add eggs, one at a time, and vanilla. Pour batter into prepared pan.

Baked until cake is lightly browned and a wooden pick inserted at the center of cake comes out clean, 25 to 30 minutes. Let cool on a wire rack for 20 minutes.

Pour hot Caramel Frosting over warm cake, spreading to edges. Sprinkle with pecans. Let cool completely on wire rack.

Caramel Frosting

1/2 cup butter (1 stick)
1 cup firmly packed light brown sugar
1/2 teaspoon salt
1/2 cup sour cream
2 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract

In a large, heavy saucepan, bring butter, brown sugar, and salt to a boil over medium heat, stirring constantly. Remove from heat; slowly stir in sour cream.

Bring mixture just to a boil over medium heat, stirring constantly. Remove from heat.

Sift confectioners' sugar. Gradually add confectioners' sugar and vanilla, beating at medium speed with a mixer until smooth. Use immediately.

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