Description
Moist and delicious, this cake has a frosting that reminds you of the taste of Penuche Fudge.
Ingredients
Scale
- 1 c. butter
- 1 c. water
- 2 c. all-purpose flour
- 2 c. sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/2 c. sour cream
- 2 large eggs
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 325 degrees F. Spray or grease a 15″ X 10″ jelly roll pan with shortening or non-stick spray with flour. Set aside.
- In a medium saucepan, bring butter and 1 cup water to a boil. In a large bowl or stand up mixer bowl, whisk together flour, sugar, baking soda, salt, cinnamon and ginger. Add hot butter mixture to flour mixture; beat at low speed with electric mixer just until moistened. Add sour cream, beating well. Add eggs, one at a time, and vanilla. Pour batter into prepared pan.
- Bake until cake is lightly browned and a wooden pick inserted in the center comes out clean; 25 to 30 minutes. Let cool on a wire rack for 20 minutes.
- Pour hot caramel frosting over warm cake, spreading to edges. Sprinkle with pecans. Let cake cool completely on a wire rack.
- Category: Cake