Saturday, February 18, 2012

Almond Sheet Cake

Those on the Relief Society Board were able to enjoy this yummy dessert after our meeting last Sunday.  We thought we'd share the recipe with those who were not lucky enough to taste it in person.
1 cup butter
1 cup water
2 cups flour
2 cups sugar
1 teaspoon salt

1 teaspoon baking soda
1/2 cup sour cream
2 eggs
1 1/2 teaspoon almond extract
 
Bring butter and water to a boil. Mix flour and sugar in a large bowl. Pour the boiling liquid over the four and sugar and beat well. Add the remaining ingredients and beat well. Pour into a well-greased jelly roll pan (12x17). Bake at 375 for about 20 minutes. Cool for 20-30 minutes and spread with frosting.

Frosting
1/2 cup butter
1/4 cup milk
3 1/2 - 4 cups powdered sugar
1 teaspoon almond extract
dash of salt

Bring butter and milk to a boil. Pour over remaining ingredients, adding enough powdered sugar to achieve the consistency you want. Frosting should be thin enough to pour.

Notes: The original recipe called for 1 cup of butter in the frosting. It made it way too thin, and it all ran to the edges and pooled. 1/2 cup worked well.
Serve cake with raspberry sauce and whipped cream.

Raspberry Sauce
1 10-12 ounce bag frozen raspberries
1 cup water
1 1/2 tablespoons cornstarch

Mix cornstarch with a small amount of cold water and stir into the berries. Cook until slightly thickened.
 
*Thanks Cary and Kayla for getting me all the info for this recipe!

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