Prep 30 mins
Cook 30 mins
This easy sheet cake is rich enough for adults to enjoy yet just sweet enough to be a treat for children, too.
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 7 tablespoons butter, softened
- 1 cup granulated sugar
- 1⁄4 cup packed brown sugar
- 2 large eggs
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 cup 1% fat buttermilk
- 6 tablespoons chopped walnuts, toasted
- cooking spray
- 1⁄2 cup packed brown sugar
- 6 tablespoons 1% low-fat milk, divided
- 2 tablespoons butter
- 1 tablespoon light corn syrup
- 1 dash salt
- 2 cups powdered sugar
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons chopped walnuts, toasted
- Preheat oven to 350 degrees; to prepare cake, weigh or lightly spoon flour into dry measuring cups, level with a knife.
- Combine flour, baking soda, and 1/2 t salt, stirring well with a whisk.
- Place 7 T butter, 1 cup granulated sugar, and 1/4 cup brown sugar in a mixing bowl; beat at medium-high speed with a mixer until light and fluffy (about 3 minutes).
- Add eggs, 1 at a time, beating well after each addition.
- Beat in egg white.
- Beat in 1 t vanilla.
- Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
- Fold in 6 T walnuts.
- Scrape batter into a 13x9-inch pan coated with cooking spray.
- Bake at 350 degrees for 28 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack.
- To prepare frosting, place 1/2 cup brown sugar, 1/4 cup milk, 2 T butter, corn syrup and dash of salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally.
- Cook 2 minutes.
- Scrape brown sugar mixture into a bowl.
- Add remaining 2 T milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick.
- Beat in 1/2 t vanilla.
- Spread frosting in an even layer over cooled cake; sprinkle with 2 T chopped walnuts.
- Let the cake stand until the frosting sets; cut into squares.