Cinnamon-Almond Sheet Cake

• FOR THE CAKE:
• 3 cups Self-Rising Flour
• 1/2 cups Sugar
• 1/4 cups Confectioners Sugar
• 2 Tablespoons Light Brown Sugar
• 1 stick Butter
• 2 whole Large Eggs
• 1 teaspoon Pure Almond Extract
• 1/2 teaspoons Pure Vanilla Extract
• 1 teaspoon Cinnamon
• 2 pinches Nutmeg
• 1/2 cups Crushed Almonds (optional)
• FOR THE FROSTING (optional):
• 1 Tablespoon Vanilla Extract
• 3 cups Confectioners Sugar
• 3 Tablespoons Almond Silk Milk

1. Preheat oven to 350u0b0F. Prepare a 9x12 inch nonstick sheet pan with sides.
2. Using a stand mixer with paddle attachment, mix flour and sugars on low speed. Add remaining cake ingredients and mix well.
3. Transfer batter to sheet pan and smooth with a spatula. Bake 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool before frosting, if desired.
4. For the frosting:
5. Add all ingredients to a bowl and, using a handheld mixer, combine until creamy.

cake, flour, sugar, ubc, light brown sugar, butter, eggs, vanilla, cinnamon, nutmeg, frosting, vanilla, confectioners sugar, milk

Taken from tastykitchen.com/recipes/desserts/cinnamon-almond-sheet-cake/ (may not work)