Recipe by The Family Maker
This is my version of Texas Sheet Cake. I love maple anything and this is wonderful! It tastes like a maple bar!
Top Review by Muffin Goddess
Wow, this was a definite hit! I was a little worried when I saw how thin the cake batter was before baking, but it baked up just fine. I didn't have a jelly-roll pan, so I just used a regular 9x13" pan instead, but I ended up just using the maximum bake time for the recommended pan size. The icing part turned kinda maple-fudgy once it cooled. I left out the walnuts (for a combination of nut allergies/general dislike/intestinal issues had by various taste-testers), but no one missed them one bit. Very sweet and rich - I cut this into pretty small squares, so I ended up with about 28 servings). This will definitely be in my "work snack rotation" recipe pile. Thanks for posting! Made for PAC Fall 07
- 3⁄4 cup butter or 3⁄4 cup margarine
- 1 cup water
- 1 1⁄2 cups sugar
- 2 eggs
- 1⁄2 cup sour cream
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons maple flavoring
- 1⁄2 cup butter
- 1⁄4 cup milk
- 3 1⁄2 cups powdered sugar
- 1 teaspoon maple flavoring
- 1 cup chopped walnuts
Directions See How It's Made
- Boil butter and water in small saucepan.
- Cream eggs, sugar, and sour cream in mixer or large mixing bowl.
- In separate bowl combine dry ingredients.
- Start alternating the butter/water mixture and dry mixture into the egg/sugar mixture.
- Add maple flavoring and mix well.
- Pour into greased 15x10 pan.
- Bake at 350°F for 22 minutes or until tested done in center.
- While cake is baking, start on Icing.
- Boil butter and milk in small saucepan. Remove from heat and add sugar and maple flavoring. Mix until smooth.
- Fold in walnuts.
- Pour onto cake about 5 minutes after coming out of the oven.
- Enjoy warm or cold!