- Almond Sheet cake with Butter Frosting
So much like Yum Yum Brownies - just not Chocolate :)
- FOR THE CAKE:
- 2 cups All-purpose Flour
- 2 cups Sugar
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 cup Butter
- 1 cup Water
- ½ cups Sour Cream
- 2 Eggs, Lightly Beaten
- 1 teaspoon Almond Extract
- Sliced Almonds For Sprinkling On Top
- FOR THE FROSTING:
- ½ cups Butter
- ¼ cups Milk
- ½ teaspoons Almond Extract
- 3 cups Powdered Sugar
Preheat oven to 350 F. Grease and flour a 15 x 11 jelly roll pan. Set aside.
In a large bowl, whisk together dry ingredients (flour through baking powder) and set aside.
In a small saucepan over medium heat, combine butter and water. Bring to a boil, stirring occasionally. Then add it into the flour mixture and stir to combine.
Stir in sour cream, beaten eggs and almond extract. Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.
Spread warm (not hot) cake with butter frosting (recipe below). Sprinkle with sliced almonds. Cut into squares and serve.
For the frosting:
In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat; whisk in almond extract, and gradually whisk in powdered sugar until smooth. Frost almond cake.
*Notes: I don’t make the frosting until I’m ready to frost the cake (it will start to harden if it sits). I also sprinkle the almonds on top while the frosting is still warm so they’ll stay in place.
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