I have never made this cake without someone asking me for the recipe. It looks like a regular yellow sheet cake but it is so much more!
It is easy to make but get the leftovers out of your house or you will eat the whole pan. (I am not kidding)
Bring to a boil :
1 Cup Butter
1 Cup Water
Let Cool
Combine in Mixer:
2 Cups flour
2 Cups sugar
1 tsp baking soda
3/4 tsp salt
Add:
1/2 Cup sour cream
1 1/2 tsp almond extract
2 eggs
Add cooled butter and water mixture. Mix until incorporated. Pour into a 12x17 jelly roll pan. Bake at 375 degrees for 15-18 minutes.
Frost while still warm.
Frosting
Combine in Mixer:
4 1/2 Cups Powdered Sugar
1 tsp almond extract
Bring to a boil:
1/2 Cup Butter
1/4 Cup Milk
Add to Powdered sugar mixture and beat until smooth.
I love this cake. It melts in your mouth. It might not be safe for me to have the recipe, it is THAT good.
ReplyDeleteThis is a great cake - very flavorful.
ReplyDeleteMmmmm... can't wait to try it.
ReplyDeleteI made this yesterday, and ate half the pan myself. I wish I was exaggerating.
ReplyDeleteI am glad I am not the only one who has no willpower!
ReplyDeleteJessica, I don't know if I should thank you or curse you for this recipe... it is SO yummy. I now have half a pan on my counter and I know I don't have the will power to stay out of it tomorrow.
ReplyDeleteOkay, I made this tonight for our Stake RS General Conference Meeting, and it got rave reviews! {I didn't eat it myself, because of all the previous comments. I knew I wouldn't be able to stop if I ate any. My husband loved it.}
ReplyDeleteI hope you don't mind that I just emailed the recipe to a lady who is going to forward it to about 9 others.
I did have a question, though - I had a hard time with the frosting. I don't know if it's because I'm at sea level (?), but it was very clumpy. I had to add more milk/butter mixture to smooth it out, and there were still little clumps in it. Some of them seemed to melt away when I frosted the warm cake, but some didn't. I had some slivered almonds so I sprinkled them all over the top to disguise my lameness.
I may have let the milk/butter boil to long? Are you just supposed to bring it to a boil and take it off straight away? Please don't judge me because I have no idea what I'm doing. Ha ha. {No, really.}
At any rate, thank you for a great recipe, and I look forward to making it again when I have no willpower.
I don't think you really even need to boil it. I am usually in a hurry when I make this. I think I just melt the butter, add the milk and let it heat through and take it off. If that doesn't cure the clumps we may need to do some recon work.
ReplyDeleteIf you add the powdered sugar slowly and mix really well after each addition, it doesn't clump up. I had the same problem the first time I made this.
ReplyDelete