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Chocolate Almond Sheet Cake

By: Mary Ann Kosmas

"This cake was one of my children's favorite desserts when they were growing up. They're all adults now, but I still make it for them when they come to visit."

Rate/Review | Read Reviews (6)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

3/4 cup butter or margarine
1 cup water
1/4 cup baking cocoa
2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon almond extract
FROSTING:
1/2 cup butter or margarine
1/4 cup milk
3 cups confectioners' sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract

Directions

In a saucepan over medium heat, bring butter, water and cocoa to boil. Remove from the heat and cool to room temperature. In a mixing bowl, combine the flour, sugar, baking soda and salt. Beat in cocoa mixture. Add eggs, buttermilk and extracts; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
Meanwhile, for frosting, place butter and milk in a saucepan. Cook and stir over medium heat until butter is melted. Remove from the heat; add remaining ingredients and beat well. Carefully spread over warm cake. Cool.