Sunday, September 16, 2012

Almond Sheet Cake

I knew I had a winner when my 17 year old grandson took one bite of this Almond Cake, and said it's the best cake he has EVER eaten!  He wants it for his next birthday, and then said, he could eat it everyday for breakfast!   As I type this recipe and enter it in my blog, the cake is half gone.  Best compliment I've had in days!  It melts in your mouth!
Almond Sheet Cake

  1. 1 cup flour
  2. 1 cup water
  3. 2 cups flour
  4. 2 cups sugar
  5. 1 tsp. baking soda
  6. 1/2 cup sour cream
  7. 2 eggs
  8. 1 1/2 tsp. pure almond extract
Preheat oven to 375'.

In a small pan, add 1 cup water and 1 cup butter (2 sticks) and bring to a boil.

In a mixing bowl, combine the flour and sugar.  Pour boiling water/butter mixture over the flour/sugar mixture.  Beat well.

Adding baking soda, almond extract, sour cream and beaten eggs.  Beat well until blended, about 1 minute.

Pour batter into a greased 13x0 pan, or jelly roll pan.  Bake for 20-25 minutes until set.  Cool cake completely before icing.

  • 1/2 cup butter
  • 1/4 cup milk (I used almond milk)
  • 2 cups (plus 1 cup) powdered sugar
  • 1 tsp. pure almond extract
Bring butter and milk to a boil in a small sauce pan.

Add the sugar and almond extract to a large mixing bowl.  Once the milk and butter are boiling, pour into the sugar and almond extract mixture.  Stir until well mixed and no white lumps.  Add more powdered sugar if want a thicker consistency.  It should be pourable.  Warning - I did not use all of the icing - it was way too much but so good you could drink it!

Pour icing over cooled cake.  Let set for 20 minutes.   And try not to lick your place!