Rating: 4.5 stars 4.5
418 Ratings
  • 5 star values: 311
  • 4 star values: 57
  • 3 star values: 24
  • 2 star values: 9
  • 1 star values: 17

This cake is good to make a day ahead, and is very popular at pot-lucks.

Recipe Summary

cook:
20 mins
additional:
20 mins
total:
40 mins
Servings:
24
Yield:
1 10x15-inch sheet cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan.

  • Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.

  • Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

Cook's Note:

Substitute margarine for butter if desired.

Nutrition Facts

344 calories; protein 2.4g; carbohydrates 48.1g; fat 16.7g; cholesterol 48.3mg; sodium 192.8mg. Full Nutrition
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