Tuesday, February 3, 2009

Sheet Cake (from Barefoot Contessa---my hero!)

This sheet cake will totally surprise you! It is tasty and totally from scratch! And if you love a cake with frosting, you'll be in heaven. If you're not totally in love with frosting, I would cut the frosting recipe in half.

2 1/4 sticks butter, at room temp
3 cups sugar
6 eggs, at room temp
1 cup sour cream, at room temp
1 1/2 tsp vanilla
3 cups flour
1/3 cup cornstarch
1 tsp salt
1 tsp baking soda

Cream butter and sugar together for about 5 minutes (this is the secret to from scratch cakes!). On med speed, add eggs, 2 at a time, then add sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the dry ingredients in a bowl. With mixer on low, add the flour mixture until just combined. Pour into prepared 18x12 pan (I use a jelly roll pan). Bake at 350 for 20-30 minutes. Do not over cook! At 20 minutes start checking with a toothpick for doneness. Cool to room temp.

4 sticks butter, at room temp
1 1/2 lbs. cream cheese, at room temp
1 lb. powdered sugar
1 1/2 tsp vanilla
Combine all ingredients in mixer until smooth. Slather over cake!

(In the cookbook, this cake is decorated like a flag with the white frosting, raspberries, and blueberries. I made it for the Super Bowl and tried to make it look like a football field. The possibilities are endless.)

1 comment:

Gina said...

This cake is to die for and I don't even like white cake. The frosting is sooo yummy. (and I don't even love plain frosting that much.)