INGREDIENTS:
Cake:
2 cups all-purpose flour
2 cups sugar
1 cup water
1 cup (2 sticks) unsalted butter, melted
1/2 cup sour cream
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract, optional
1 teaspoon baking soda
3/4 teaspoon salt
Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/3 cup whole milk
4 1/2-5 cups powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup sliced almonds, garnish
PREPARATION:
-Preheat oven to 350º F and lightly grease a 13×18-inch cake pan with butter or non-stick spray.
-In a medium bowl, whisk together dry ingredients (flour, baking soda and salt).
-In a separate, large bowl, stir together sugar, water, melted butter, sour cream, eggs, and vanilla and almond extracts until combined.
-Gradually stir dry ingredients into wet ingredients until just incorporated, then pour mixture into greased cake pan.
-Place pan in oven and bake for 18-21 minutes, or until toothpick inserted in center comes out clean.
-While cake is baking, whisk together all frosting ingredients except for the sliced almonds until frosting is smooth and desired consistency is reached.
-Remove cake from oven and let cool 5 minutes, then pour icing over the cake and cover with sliced almonds. Let set, then slice into squares and enjoy.