Chocolate Almond Sheet Cake |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 20 |
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This is a favorite potluck dessert of mine because it makes a large, scrumptious, moist cake and I never come home with any leftovers. I do, however come home with many requests for the recipe. I usually only make it when I need to take something somewhere to share as it is dangerous for me to make it just for us...... (I can't leave it alone). Ingredients:
3/4 cup butter |
1 cup water |
1/4 cup baking cocoa |
2 1/2 cups 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.
2. Remove from the heat and cool to room temperature.
3. In a large mixing bowl, combine the flour, sugar, baking soda and salt. Beat in cocoa mixture. Add the eggs, buttermilk and extracts; mix well.
4. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
5. Bake at 375 for 20-22 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes on a wire rack.
7. For frosting, place butter and milk in a saucepan.
8. Cook and stir over medium heat until butter is melted.
9. Remove from the heat; add remaining ingredients and beat well.
10. Carefully spread over warm cake.
11. Cool. Yield: 16-20 servings.
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