My amazing hubbie turned 40 yesterday. We invited the whole neighborhood over for cake and ice cream. It was a really fun evening even though we had to move the party inside because of the dang wind. I made three kinds of cake: chocolate with pecans, almond, and lime. My awesome cousin brought another chocolate cake with no nuts. All of them were delicious, but I had the most recipe requests for the almond cake, so I am posting it first.
I found it over at Your Home Based Mom. It looks like a plain old white cake, but I assure you that it isn’t. It is so moist and delicious. It will definitely be my most used white cake recipe from now on!
We actually served it plain yesterday, but we also love it served with vanilla ice cream and raspberry sauce. A-mazing!!
ALMOND SHEET CAKE
Almond Sheet Cake
Almond extract gives this white sheet cake incredible flavor!
- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup sour cream (I used fat free)
- 2 eggs
- 1 1/2 tsp almond extract
- 1/2 cup butter
- 1/4 cup milk
- 3 1/2 cups powdered sugar (more or less)
- 1 tsp almond extract
- dash salt
- Bring butter and water to a boil. Mix flour and sugar in a large bowl. Pour the boiling liquid over the flour and sugar and beat well.
- Add the remaining ingredients and beat well. Pour into a well greased jelly roll pan. (Mine is about 12"x17")
- Bake at 375 for about 20 minutes. Cool for 20-30 minutes and spread with frosting.
- For frosting: Bring butter and milk to a boil. Pour over remaining ingredients, adding enough powdered sugar to achieve the consistency you want. Frosting should be thin enough to pour.
-The original recipe called for 1 cup of butter in the frosting. It made it way too thin, and it all ran to the edges and pooled. I think 1/2 cup is plenty.
Amount Per Serving: Calories: 341Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 59mgSodium: 308mgCarbohydrates: 49gFiber: 0gSugar: 39gProtein: 2g
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