Maple Texas Sheet Cake

I've made this cake a couple of times. Our family loves maple, so this is a keeper.

3/4 c. butter

1 c. water

11/2 c. sugar

2 c. flour

1 tsp. salt

1 tsp baking soda

2 eggs

1/2 c. sour cream

1/2 tsp maple flavoring+1 tsp vanilla

ICING:

1 c. butter

6 TBLS. evaporated milk

4 1/2 c. powdered sugar

1/2 tsp maple flavoring and 1/2 tsp. vanilla

1/8 tsp salt

optional (1 c. nuts)

Preheat oven to 375. Melt butter and water in large pan over med heat until butter is melted.

Remove from heat and stir in sugar, flour, salt, baking soda. Stir with a wire whisk until smooth. Add eggs, sour cream and maple extract and vanilla and stir until blended. Pour the batter into greased sheet pan. Bake for 17-20 minutes or until cake springs back when lightly touched. Remove cake from oven and allow to cool slightly while you make frosting.

Put 1 c. butter and 6 TBLS. evap. milk in med saucepan. Heat until butter is melted and bring to simmer. Remove from heat and stir in powdered sugar, flavorings and salt. Whisk until smooth. Spread over cake and top with nuts if desired. Mark and Ethan thins it needs double frosting. You be the judge.

I served this with butter pecan ice cream.