And it is pretty much delicious.
Well if you have never tried the "vanilla" sheet cake version, then this is a must for you!
I like to call this a "blondie" rather than a sheet cake because...well I like to be difficult like that, I guess!This is just richer, a bit more dense and makes my mouth water just thinking about it.
If you haven't ever made this sheet cake, er in this case blondie, you do need a sheet pan which is 15x10.
And don't be alarmed when you make the batter over a fire on the stove.
Yep, you read that correctly. This batter is made while bringing the ingredients together via boiling.
Who knew?Whoever knew and made this recipe originally should receive a medal.
If you do a quick search for "Texas Sheet Cake" the recipes are everywhere!
This is a modified recipe that I received from a friend on a vanilla sheet cake.
When you make just the cake it looks something like this:
Gloriously frosted, dense blondies!
Seriously, you could just cut and serve them straight from the pan.That's what it is intended for.
However I decided to kick mine up a notch and make them extra-special!
I topped my sliced bars with a berry mix (with no added sugar, just honey!)
I took them to my sister's for a cook-out for her birthday and they were a huge success.
So, even though having them ^^^ that way up above with just yummy frosting is good, adding the berries seriously makes them irresistible!
I mean look at how mouth-watering satisfying they look...
I made the berries up the night before to let the juices mingle and mesh together.It creates a lot of juice! (in my original recipe post for the berries, here, I added shredded coconut and bananas, which you could totally do or leave out. Since I topping this with them I opted to leave them out. The berries are also wonderful on vanilla ice cream. Sundaes anyone?
Try out these:
Vanilla Texas-Blondie with Berries
Prep Time: 15 min (cake)
Cook Time: 25 min
Ingredients (20-24 pieces)
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 cup butter
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup butter
- 4 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla
InstructionsFor the Cake
Preheat oven to 350 degrees.
Prepare sheet (jelly roll) pan by greasing and dusting with flour.
Combine the flour, sugar and baking powder in a bowl and set aside.
In a heavy sauce pan, melt the butter.
Add the whipping cream, whisking to combine, and bring to a boil.
Stir occasionally and once it has come to a full boil, reduce the heat to low.
Add the dry ingredients and whisk to combine.
Remove from the heat.
Stir in sour cream, eggs and vanilla.
Pour into the pan and spread evenly.
Bake for 20-25 minutes (don't over bake) Use a toothpick to test for doneness.
Let cool completely.For the Frosting
Meanwhile, cream together the butter and powdered sugar.
Add milk slowly, using more if needed to reach desired spreading consistency.
Stir in the vanilla.
Spread over the cooled cake.
Cut into serving-sized pieces.
Top with the berries, if desired.
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Prep Time: 5 min
- 1/2 pint fresh blueberries
- 1 pint fresh blackberries
- 1 pint fresh raspberries
- 1 1/2 cups sliced fresh strawberries
- 1 large banana, sliced
- 1/4 cup flaked coconut
- Juice from 1 lime
- 2 tablespoons honey
Combine the berries, banana, and coconut to a large bowl.
Toss gently to mix.
Add the lime juice and drizzle the honey over the fruit.
Using a spatula or wooden spoon, gently mix the fruit.
Chill until ready to serve.
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