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Chocolate Almond Sheet Cake

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.
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    16-20 servings

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 large eggs, room temperature
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • FROSTING:
  • 1/2 cup butter
  • 1/4 cup 2% 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 15x10x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 piece: 324 calories, 12g fat (7g saturated fat), 53mg cholesterol, 252mg sodium, 52g carbohydrate (37g sugars, 1g fiber), 3g protein.

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