White Texas Almond Sheet Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Almond extract
  • 1 tsp Baking soda
  • 2 cups Granulated sugar
  • 5 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 Almonds

• Dairy

  • 2 cup Butter, unsalted
  • 1/3 cup Milk
  • 1/2 cup Sour cream

• Liquids

  • 1 cup Water

Found on thenovicechefblog.com

Ingredients

• 1 cup (2 sticks) unsalted butter, melted
• 1 cup water
• 1/2 cup sour cream
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, melted
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 5 1/2 cups powdered sugar
• sliced almonds, for topping

Directions

• Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Bakers Joy. In a large bowl, whisk together melted butter, water, sour cream and sugar. Whisk in eggs, vanilla extract and almond extract. Then whisk in flour, baking soda and salt. Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Once cake is baked, whisk together melted butter, milk, vanilla extract, almond extract and powered sugar - until smooth. Pour on top of hot cake and spread icing out to the edges. Sprinkle with sliced almonds. If stored in an airtight container, this cake is good for up to one week...but I promise it wont last that long!