Wednesday, July 27, 2011

Almond Texas Sheet Cake

Last week I attended a 4-H Bake Sale and Auction for work.  While I was there I tasted one of the best cakes ever, an Almond Texas Sheet Cake. So this weekend guess what I did?

While I made triple sure to have all of the ingredients before starting, I didn't make sure to have the right sized pan.  That's my next kitchen purchase.

Almond Texas Sheet Cake

1 cup water
1 cup butter, cubed
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda

1/2 cup butter
1/4 cup milk
4 1/2 cups powder sugar
1/2 tsp. almond extract
1 cup almonds (I used slivered)

Preheat oven to 375 degrees and grease a jelly roll pan (15x10x1).

In a large sauce pan bring the water and butter to a boil.  Combine dry ingredients in a separate bowl and eggs, sour cream, and almond extract in another bowl.

As soon as the butter and water are boiling, remove from heat and stir into dry ingredients, then stir in wet ingredients (be careful not to scrabble the eggs!).

Pour into the greased pan and bake for 18-22 minutes.

For the icing, bring milk and butter to a boil.  Remove from heat and whisk in powder sugar and extract. Stir in almonds and pour over the warm cake.

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