Categories: Cakes
Ingredients
- 2 sticks butter (I used real butter)
- 1 cup water
- 2 1/4 cup all purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla
- 1/2 cup sour cream
- 2 large eggs
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- FROSTING:
- 2 sticks butter (I used 1 stick real unsalted butter and 1 stick salted butter)
- 3 cups powdered sugar (recipe called for 4 1/2 cups powdered sugar...I didn't need that much!)
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon vanilla
- 1 cup chopped pecans (optional)
Directions
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Preheat oven to 350 degrees. Use the spray on flour/oil to grease your pan.
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(THERE WILL BE INSTRUCTIONS FOR DIFFERENT SIZE PANS AT THE BOTTOM OF THE DIRECTIONS.)
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In a small saucepan, add 1 cup butter and 1 cup water. Bring to a boil over medium high heat. Once it boils, take it off the heat.
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In a medium bowl combine flour, sugar, salt, baking soda. Whisk it together.
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Stir the wet and dry ingredients together until well mixed. I used a hand mixer.
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Add vanilla, sour cream and eggs. Blend will until all the lumps are gone, making sure to scrape the sides and bottom.
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Pour the batter into the prepared pan and spread evenly to the sides.
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Bake at 350 for about 25 minutes until a toothpick comes out of the center with no wet batter on it. The sides of the cake should just be starting to pull away from the edge of the pan. Don’t over bake!
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ALTERNATE BAKING OPTIONS: iF YOU ARE BAKING IN A 9X13 PAN BAKE FOR 23-25 MINUTES. IF YOU DO A 10X15, BAKE FOR ABOUT 20 MINUTES. IF YOU BAKE IT IN A 12X18 , BAKE FOR ABOUT 18 MINUTES.
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FROSTING: While cake is baking make the frosting. Melt 1 cup butter. Add 2 cups powdered sugar, vanilla, salt, sour cream…mix well. Then slowly add more powdered sugar until it gets to a nice spreading consistency… I used 3 cups. Stir in chopped pecans.
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Pull cake out of the oven and place on a rack. Allow to cool for 10-15 minutes and spread frosting on the still warm cake.