Almond Sheet Cake With Butter Frosting

• FOR THE CAKE:
• 2 cups All-purpose Flour
• 2 cups Sugar
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 1 cup Butter
• 1 cup Water
• 1/2 cups Sour Cream
• 2 Eggs, Lightly Beaten
• 1 teaspoon Almond Extract
• Sliced Almonds For Sprinkling On Top
• FOR THE FROSTING:
• 1/2 cups Butter
• 1/4 cups Milk
• 1/2 teaspoons Almond Extract
• 3 cups Powdered Sugar

1. For the cake:
2. Preheat oven to 350 F. Grease and flour a 15 x 11 jelly roll pan. Set aside.
3. In a large bowl, whisk together dry ingredients (flour through baking powder) and set aside.
4. In a small saucepan over medium heat, combine butter and water. Bring to a boil, stirring occasionally. Then add it into the flour mixture and stir to combine.
5. Stir in sour cream, beaten eggs and almond extract. Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.
6. Spread warm (not hot) cake with butter frosting (recipe below). Sprinkle with sliced almonds. Cut into squares and serve.
7. For the frosting:
8. In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat; whisk in almond extract, and gradually whisk in powdered sugar until smooth. Frost almond cake.
9. *Notes: I don't make the frosting until I'm ready to frost the cake (it will start to harden if it sits). I also sprinkle the almonds on top while the frosting is still warm so they'll stay in place.

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