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Almond Sheet Cake

Serves Makes one 9x13 inch cake, serves about 12     adjust servings


Ingredients

Cake

  • 1 cup (2 sticks) butter
  • 1 cup water
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 cup sour cream
  • 2 eggs
  • 1 1/2 teaspoons almond extract

Frosting

  • 1/2 cup butter
  • 1/4 cup milk
  • 3 1/2 to 4 cups powdered sugar
  • 1 teaspoon almond extract
  • To garnish: strawberries, blueberries, raspberries, etc., ice cream

Instructions

  1. For the Cake: Preheat oven to 375 degrees. Grease and flour a 9x13 inch pan.
  2. In a small pot, add the water and butter and set over high heat to bring to a boil.
  3. Meanwhile, add the dry ingredients to a mixing bowl: flour, sugar, and baking soda. Combine. When the butter-water mixture starts to boil, take it off the heat and pout it into the dry ingredients. Turn the mixer on and beat for at least one minute. (Don't bother washing that pot. You're going to use it again for the frosting).
  4. Add the sour cream, 2 eggs, and almond extract. Beat again for a couple minutes, scraping down the sides. Don't be afraid to let it mix awhile; you need to whip in a bunch of air so that your cake is fluffy.
  5. Pour the batter into the prepared pan and bake at 375 for 20-25 minutes, or until center is set. Let the cake cool for 20-30 minutes before you start making the frosting.
  6. For the frosting, use the same pot from earlier to bring a stick of butter and 1/4 cup of milk to a boil.
  7. While you wait, measure out 3 1/2 cups of powdered sugar into your mixing bowl. When the milk-butter mixture is boiling, pour it over the sugar and beat well. Add the almond extract. You may want to let your hand slip and add something closer to 2 teaspoons, if you are like me. Add more powdered sugar as necessary until it is the consistency you like. Pour immediately over the warm cake and spread. Serve warm or room temperature. Don't skip the the fresh fruit, it really adds to the flavor.

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