A nice "opposite" to all of the yummy chocolate sheet cakes. Really different with the almond flavoring and love those toasted pecans on top. Just made this for my bridge group April birthday people and they loved it!! For a large crowd, can make both this and chocolate to serve. I've been asked to do cakes for a big high school graduation party and this + chocolate is what I may use. I got this from the "Cooking with Paula Deen" magazine. Always a little more butter... Enjoy!!
2 cups all-purpose flour (can use unbleached and I like King Arthur or Pillsbury)
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup butter
1 cup water
1/2 cup sour cream
2 large eggs, lightly beaten
1 teaspoon almond extract
Butter Frosting(Recipe follows)
1 cup toasted, chopped pecans
Preheat oven to 350 degrees. Grease and flour a 15x 10-inch jellyroll pan. In a large bowl, combine flour. sugar, salt, and baking powder; set aside.
Ina small saucepan, combine butter and water; bring to a boil, stirring occasionally.
Add to flour mixture, stirring to combine. Stir in sour cream, eggs, and almond extract. Pour into prepared pan, and bake for 22-25 minutes, or until a wooden toothpick inserted in center comes out clean. Spread WARM(very important that it is still warm) cake with butter frosting. Sprinkle with chopped pecans.
1/2 cup butter(1 stick)
1/4 cup milk
1/2 teaspoon almond extract
3 cups powdered sugar
In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Whisk in almond extract. Gradually beat in the powdered sugar until smooth. Ice WARM CAKE... Serves 16 people anyway--