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!
Almond Sheet Cake
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)
1 1/2 tsp almond extract
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.Frosting:
1/2 cup butter
1/4 cup milk
3 1/2- 4 cups powdered sugar
1 tsp almond extract
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.Notes:
-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 be plenty.