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Chocolate Almond Sheet Cake Recipe

Photo by: Taste of Home

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.

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16-20 Servings
Prep: 20 min. Bake: 20 min. + cooling

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

In a saucepan, bring the butter, water and cocoa to boil over medium heat. Remove from the heat and cool to room temperature.
In a large bowl, combine the flour, sugar, baking soda and salt. Beat in cocoa mixture. Add the eggs, buttermilk and extracts; mix well.
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.
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.

Nutrition Facts: 1 serving (1 piece) equals 324 calories, 12 g fat (7 g saturated fat), 53 mg cholesterol, 252 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.

Chocolate Almond Sheet Cake published in Country Extra March 1999, p51

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