This sheet cake in particular was a great find for me, because I was trying to accommodate one friend who doesn't like chocolate (I know! Horrors!) and one who prefers fruit-less desserts. Not only were they pleased, but so was everyone else!
Adapted from Cooking Light
Makes 16 servings.
Ingredients
For the cake:
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
7 tbsp butter, softened
1 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 large egg white
1 tsp vanilla extract
1 cup buttermilk
1/2 cup chopped walnuts, toasted; divided
Cooking Spray
For the frosting:
1/2 cup packed brown sugar
6 tbsp milk, divided
2 tbsp butter
1 tbsp light corn syrup
Dash of salt
2 cups powdered sugar
1/2 tsp vanilla extract
Instructions
For the cake:
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking pan with cooking spray. In a medium bowl, whisk together flour, baking soda, and salt.
Place 7 tbsp butter, sugar, and brown sugar in a mixing bowl; beat at medium-high until light and fluffy (about 3 minutes). Add eggs, one at a time, beating well after each addition. Beat in egg white. Beat in vanilla. Add flour alternately with buttermilk, beginning and ending with flour mixture. Fold in 6 tbsp walnuts. Scrape batter into prepared pan.
Bake for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
For the frosting:
Place brown sugar, 1/4 cup milk, 2 tbsp butter, corn syrup, and dash of salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook two minutes. Scrape brown sugar mixture into a bowl. Add remaining two tbsp milk and powdered sugar; beat with mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 tsp vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 tbsp chopped walnuts. Let cake stand until frosting sets; cut into squares.