Monday, May 30, 2011
Almond Sheet Cake
I've been very busy around here. I'm sorry. I have really lacked on posting lately. The truth is, my husband and I are doing a huge bedroom make over. It's been going on for over a month now but it's getting down to the end and we are spending most of our free time doing that. The weather has also been beautiful and I've been busy planting flowers and fixing up the yard.
I will show you before and after pictures of the bedroom once we are done. We built a new closet, painted the ceiling, painted the walls, painted the furniture, made a new head board and put new carpet in. We did it all on our own so it's taken so much time and it feels amazing to have only a couple of things left to do.
I did managed to bake a cake this weekend. It was pretty darn good with some fresh blueberries on it! I hope to get more done this week, or next with baking and get back into full force with the recipes in the very near future!
1 Cup Butter
1 Cup Water
2 Cups Flour
2 Cups Sugar
1 tsp. Baking Soda
1/2 Cup Sour Cream
1 1/2 tsp. Almond Extract
1/2 Cup Butter
1/4 Cup Milk
3 1/2-4 Cups Powder Sugar
1 tsp. Almond Extract
(ignore that there is sugar in the picture)
Preheat oven to 375 degrees.
In a small sauce pan, add the water and butter and bring to a boil.
In your mixing bowl, add the flour and sugar.
Pour the boiling water and butter mixture over the flour and sugar mixture. Beat well.
Add the baking soda.
Add the Almond Extract.
Add the Sour Cream.
And the eggs....act like there is a picture of that....
Mix again, scraping down the sides at least once.
Pour the batter into a 9x13 or larger pan.
Bake for 20-25 minutes until the middle is set.
Let the cake cool for 20-30 minutes before starting your icing.
For the icing, bring the butter and milk to a boil in a small sauce pan.
Add the remaining ingredients to a large mixing bowl. Once the milk and butter are boiling, pour into the mixing bowl. Stir until well mixed.
Add more powder sugar if you need a thicker consistency. It should be pourable though.
Pour onto the cake and let sit for 20 minutes.
Serve with ice cream or fresh fruit!