Texas Sheet Cake, it seems, has been around forever, and because it’s so easy to make, has also been over-served forever; the chocolately cake with a big shot of sugary frosting isn’t on my family’s favorites list. However, while reviewing an excellent cookbook, 20-40-60-minute Dinners: Meals to Match the Time You Have, I ran across a recipe for Almond Texas Sheet Cake which intrigued me. When I made it, I found that this one also has a big shot of sugary frosting, but the almond flavors are a nice change, and the Official Hancock Tasters loved it.

This is an easy cake to make and a perfect dessert if you are having a family get-together of need to take something to a pot luck gathering. It keeps well if covered tightly.

24 Servings

Cake:
3 cups flour
2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt

3/4 cup water
1 cup butter

1/2 teaspoon plain yogurt
2 large eggs
1 teaspoon vanilla
1 teaspoon almond extract

Icing:
3/4 cup butter
1 3/8 cups milk
3 1/2 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon almond extract

1 cup toasted slivered almonds
1 cup toffee baking bits

1. Preheat oven to 350°. Spray an 11" x 17" jellyroll pan with non-stick spray containing flour.
2. Cake: Measure the flour, sugar, baking powder, and salt into a fine strainer set over a large mixing bowl and shake through.
3. Place the butter and water in a saucepan and bring to a boil; boil until the butter is melted. Remove from the heat.
4. Whisk together the yogurt, eggs, vanilla, and almond extract. Slowly, whisk in the melted butter mixture.
5. Add the mixture to the flour mixture and mix at low speed until smooth. Spread evenly into the prepared jellyroll pan.
6. Bake 20-25 minutes or until the center is set and the cake begins to pull away from the sides of the pan. Remove from the oven.
7. Icing: Melt the butter in a saucepan over medium heat. When the butter stops bubbling and begins to lightly brown, remove from the heat, whisk in the milk, powdered sugar, and extracts until smooth
8. Spread over the warm cake and sprinkle with the almonds and toffee baking bits.

Amount Per Serving
Calories 370 Calories from Fat 160
Percent Total Calories From: Fat 43% Protein 4% Carb. 52%

Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 9 g
Cholesterol 56 mg
Sodium 221 mg
Total Carbohydrate 48 g
Dietary Fiber 0 g
Sugars 17 g
Protein 4 g

Vitamin A 11% Vitamin C 0% Calcium 0% Iron 4%