“Toasted Almond White Texas Sheet Cake”

Did someone say who brought the dessert? When I’m invited to a friend or neighbor’s house for a cookout I’m usually asked to bring a dessert or a side dish. The next step is to find the perfect recipe that’s both delicious and easy to prepare yet feeds a crowd. Nothing is more embarrassing than to run out of what you bring. Leaving everyone saying, “I didn’t get any” really hurts my heart and I make sure that doesn’t happen. If I don’t bring home leftovers then I am okay with that. So my Toasted Almond White Texas Sheet Cake is the answer to your recipe dilemma. You cannot find an easier, more soul-satisfying dessert.

Making cakes is a passion of mine and creating various flavors makes me happy. My grandmother always had a cake in her kitchen. I always knew where to go get a slice whenever we went to visit her on our Sunday drives as a family. I love those memories. She would have loved this Toasted Almond White Texas Sheet Cake. Granny enjoyed her sweets my cake would have been right up her alley.

Toasted Almond White Texas Sheet Cake

The flavor of this sheet cake comes from almond extract and toasted almonds used on top of the icing. Another great feature to this cake is you do not need to mix the batter in an electric mixer. All you need is a large mixing bowl, measuring cups, saucepan, and a couple of other handy utensils. Pour your batter in a jelly roll pan (13 x 18), baking for about 20 minutes. While cake is baking mix all ingredients for icing. When cake is removed from oven, pour icing over warm cake and sprinkle toasted almonds on top. Let cool completely and sheet cake is ready to serve.

No need to create a huge kitchen mess especially when you are running short on time and need to get dessert made in a hurry. I don’t mind making labor intensive desserts but sometimes speedy comes in handy. Plus Toasted Almond White Texas Sheet Cake keeps extremely well up to a week when covered tightly. But believe me this cake won’t be around that long. I’m always sharing my baking with coworkers at my job so I knew immediately this cake was a hit. So whip up this cake for your 4th of July bash and watch it disappear piece my piece. Mmmmmmmmm…..! It’s a wonderful sound. Have a great weekend!

Toasted Almond White Texas Sheet Cake

Toasted Almond White Texas Sheet Cake

2 sticks (1 cup) unsalted butter, melted

1 cup water

1/2 cup sour cream (do not use light or fat-free)

2 cups granulated sugar

2 large eggs

1 t. vanilla extract

1 t. almond extract

2 cups unbleached all-purpose flour

1 t. baking soda

1/2 t. kosher salt

Almond Frosting

2 sticks (1 cup) unsalted butter, melted

1/3 cup plus 1 T. milk

1 t. vanilla extract

1 t. almond extract

5 1/2 cups confectioners’ sugar

1/2 cup sliced almonds, toasted, for topping

Preheat oven to 350 degrees. Spray a 13×18 jelly roll pan with Baker’s Joy baking spray and set aside.

To toast almonds, place in single layer on baking sheet and bake for about 4 minutes until fragrant and lightly browned, stirring once. Do not burn. Set aside to cool.

In a large bowl, whisk together melted butter, water, sour cream, and sugar. Add in eggs, vanilla, and almond extract. Next, whisk in flour, baking soda, and salt.

Pour batter into prepared pan and bake for 20 – 23 minutes until toothpick inserted in center of cake comes out clean.

Remove cake from oven to cooling rack and immediately start making frosting.

Using a large mixing bowl, whisk together melted butter, milk, vanilla, almond extract, confectioners’ sugar until smooth. Immediately pour frosting over warm cake, spreading to the edges. Sprinkle top with toasted sliced almonds. Let cake cool completely before serving.

This cake will be good up to one week if stored in an airtight container.

Recipe adapted from The Novice Chef – http://www.thenovicechefblog.com/2015/07/white-texas-almond-sheet-cake/