Almond Sheet Cake

I'm really enjoying the opportunities I've had recently to bake, try some, and send the rest along to others so that it doesn't end up on my thighs.  This cake is another Pinterest find, and it's definitely a keeper!  I made it for my mother's work party and it was a huge hit.  The almond flavor is just perfect.  The cake is the perfect texture and wonderfully moist.  I topped my slice off with some fresh cherries, pitted and quartered.  However, it could be topped with any kind of berry, or nothing at all!  It's absolutely divine either way.   

Almond Sheet Cake

(from Sweet & Savory by Sarah)

Cake Ingredients:

1  c butter

1  c water

2  c flour

2  c sugar

1  tsp baking soda

1/2  c sour cream

2  eggs

1 1/2  tsp almond extract 

Icing Ingredients:

1/2  c butter

1/4  c milk

3 1/2 to 4  c powdered sugar

1  tsp almond extract 

Directions:

Preheat oven to 375 and spray a jelly-roll pan with Pam or something.  In a small saucepan, bring butter and water to a boil.  In your large mixing bowl, add the flour and sugar.  Pour the boiling water and butter mixture over the flour and sugar mixture.  Beat well (but be careful so that your batter doesn't go flying everywhere!).  Add the baking soda.  Add the almond extract.  Add the sour cream.  Add the eggs.  Mix again, scraping down the sides at least once.  Pour into your greased pan and bake for 20-30 minutes or until middle is set and toothpick comes out clean.  

Start your icing just before the cake is to come out of the oven.  Bring the butter and milk to a boil in a medium sauce pan.  Once boiling, remove from heat, and add the remaining ingredients to the sauce pan.  (I recommend adding the powdered sugar 1 cup at a time, whisking between.)  Whisk until well mixed.  The consistency should be pourable, so be careful not to add too much powdered sugar.  Pour onto cake and let sit for at least 20 minutes before serving.