Almond Sheet Cake with Butter Frosting

For the cake:

Preheat oven to 350 F. Grease and flour a 15 x 11 jelly roll pan. Set aside.

In a large bowl, whisk together dry ingredients (flour through baking powder) and set aside.

In a small saucepan over medium heat, combine butter and water. Bring to a boil, stirring occasionally. Then add it into the flour mixture and stir to combine.

Stir in sour cream, beaten eggs and almond extract. Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.

Spread warm (not hot) cake with butter frosting (recipe below). Sprinkle with sliced almonds. Cut into squares and serve.

For the frosting:

In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat; whisk in almond extract, and gradually whisk in powdered sugar until smooth. Frost almond cake.

*Notes: I don’t make the frosting until I’m ready to frost the cake (it will start to harden if it sits). I also sprinkle the almonds on top while the frosting is still warm so they’ll stay in place.