WHITE TEXAS ALMOND SHEET CAKE

This White Texas Almond Sheet Cake…whoa. It’s a whole pound of butter between the icing and the cake. Seriously – an entire pound of butter. It’s so moist and buttery that I haven’t found a single person who isn’t obsessed with it.

Cook Time: 20 minutes

INGREDIENTS:

• 1 cup (2 sticks) unsalted butter, melted
• 1 cup water
• 1/2 cup sour cream
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, melted
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 5 1/2 cups powdered sugar
• sliced almonds, for topping

INSTRUCTIONS:

1. Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
2. In a large bowl, whisk together melted butter, water, sour cream and sugar. Whisk in eggs, vanilla extract and almond extract. Then whisk in flour, baking soda and salt.
3. Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
4. Once cake is baked, whisk together melted butter, milk, vanilla extract, almond extract and powered sugar – until smooth. Pour on top of hot cake and spread icing out to the edges. Sprinkle with sliced almonds.
5. If stored in an airtight container, this cake is good for up to one week…but I promise it won’t last that long!

Recipes by thenovicechefblog.

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