White Almond Sheet Cake

A few weeks ago I wrote about a chocolate sheet cake by the Pioneer Woman, which you must make now if you haven't tried it yet. Anyways, my husband is not a huge chocolate fan and saw this recipe for a white sheet cake in the cookbook my mom gave me before I got married. He's been begging me to make it ever since so today I whipped it up and I am sharing it with you.

• 1 cup butter (two sticks)
• 1 cup water
• 2 cups flour
• 2 cups sugar
• 1/2 cup milk
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon almond extract

In a saucepan, melt butter and add water and bring to a boil. Meawhile, place flour, sugar, milk, eggs, salt, baking soda, and almond extract in a large mixing bowl. Mix until combined. Add butter mixture and mix until batter is smooth. The batter will be very runny - this is normal. Pour batter into a greased jelly roll pan (10x15 inch pan). Bake 20-25 minutes at 350. Wash the saucepan and mixing bowl as you will need it for the icing.

When the cake is almost done baking, mix up the icing.

• 1/2 cup butter (one stick)
• 1/4 cup milk
• 1/2 teaspoon almond extract
• 4 cups powdered sugar

In a saucepan melt the butter and add the milk. Bring to a boil and remove from heat. Add to the mixing bowl with powdered sugar and almond extract. Beat until smooth. Spread over warm cake after removed from the oven. Try to drizzle the icing over the entire cake so that it keeps a smooth finish as it cools. Attempt to spread as little as possible as it is not as smooth looking as a finished product. The icing is runny when warm but firms as it cools.