Chocolate Almond Sheet Cake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This cake was one of my children's favorite desserts when they were growing up. They're all adults now, but I still make it for them when they come to visit. Ingredients:
3/4 cup butter |
1 cup water |
1/4 cup baking cocoa |
2-1/2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
1/2 cup buttermilk |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
frosting: |
1/2 cup butter |
1/4 cup milk |
3 cups confectioners' sugar |
1/4 cup baking cocoa |
1 teaspoon vanilla extract |
Directions:
1. In a saucepan, bring the butter, water and cocoa to boil over medium heat. Remove from the heat and cool to room temperature.
2. In a large bowl, combine the flour, sugar, baking soda and salt. Beat in cocoa mixture. Add the eggs, buttermilk and extracts; mix well.
3. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.
4. For frosting, place butter and milk in a saucepan. Cook and stir over medium heat until butter is melted. Remove from the heat; add remaining ingredients and beat well. Carefully spread over warm cake. Cool. Yield: 16-20 servings.
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