White Chocolate Texas Sheet Cake

🧂 Ingredients

• 2 cups UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 2 cups granulated sugar
• 1 cup unsalted butter

  (2 sticks)
• 1 cup half-and-half

  or water
• 4 oz. Ghirardelli white chocolate baking bar
• 1/2 cup buttermilk

  (I soured a half cup of milk with 1 tbsp. white vinegar for 5 minutes)
• 1 tsp. baking soda
• 2 large eggs

  beaten
• 1 tsp. vanilla extract
• 1 oz. Ghirardelli's white chocolate baking bar

  (2 squares)
• 1/2 cup half-and-half
• 1/2 cup unsalted butter

  (1 stick)
• 3 cups powdered sugar
• 1 cup walnuts

  chopped, or pecans (measure after chopping)
• 1 1/2 tsp. vanilla extract

Instructions

• 1 Melt butter in sauce pan over low to medium heat.
• 2 Combine flour and granulated sugar and add to melted butter.
• 3 Add half-and-half and white chocolate.
• 4 Stir in thoroughly.
• 5 Let mixture come to a boil in saucepan over medium heat.
• 6 Remove from heat.
• 7 Let cool 15 minutes.
• 8 Dissolve baking soda in buttermilk.
• 9 The mixture will expand and foam.
• 10 Add to white chocolate mixture with eggs and vanilla.
• 11 Mix all together and pour into greased 11x17” jelly roll pan.
• 12 Bake at 400° for 20 minutes, or until a toothpick inserted in center comes out
  clean.
• 13 Mine took 30 minutes.
• 14 Allow cake to cool completely before adding icing.
• 15 Bring white chocolate, half-and-half and butter to a boil in saucepan at low to
  medium heat.
• 16 Remove from heat.
• 17 Add powdered sugar, nuts and vanilla and combine well.
• 18 Spread icing over cooled cake.
• 19 Be sure to spread the nuts evenly over the cake.

Nutrition Info