The end of the summer is here and the kids are headed back to school! I wanted to make a special dessert for a few Moms to celebrate the occasion. The Almond Sheet Cake was the perfect dessert to have with our cup of coffee the morning after they all headed back to school!
I’m sharing SPLENDA® Naturals Stevia Sweetener in my life as part of a sponsored series for Socialstars™” #SplendaSweeties #SweetSwaps
I love almond flavoring – probably because I can remember my Mom using it in our Christmas cookies every year. They were my absolute favorite cookie of the season and to be honest this sheet cake kind of tastes like a giant sugar cookie! It reminds me of the holidays but it’s something we make year round.
The best part about this recipe is that we were able to cut back the calories by using SPLENDA® Naturals Stevia Sweetener! Plus, we used SPLENDA to sweeten our coffee instead of sugar and cut out a few calories that way as well.
Let me share this delicious recipe with you! Remember to check out more delicious ideas from SPLENDA over on Pinterest!
How to make Almond Sheet Cake
Ingredients You Need
- 1 cup water
- 1 cup salted butter (2 sticks)
- 2 cups all-purpose flour
- 1 cups SPLENDA® Naturals Stevia Sweetener
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream
- 2 eggs
- 1 ½ tsp almond extract
- For the Frosting
- 6 Tbsp milk
- 1/2 cup salted butter (1 stick)
- 3 3/4 cup powdered sugar
- 1 tsp almond extract
Instructions
- Preheat oven to 350 degrees F and grease a 15”x11” pan.
- Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil.
- In a separate bowl mix together the flour, sugar, baking soda and salt.
- In another small bowl mix together the sour cream, eggs and almond extract.
- Add the sour cream/egg mixture to the flour mixture and mix until combined. Once the mixture in the saucepan is boiling remove it from heat and pour it into the batter and mix well.
- Pour mixture into prepared pan and smooth with a spatula into an even layer. Bake for 15-20 minutes or until set and a toothpick inserted comes out clean.
- For the frosting – Add milk and butter to a saucepan. Bring mixture to a boil. Once boiling, remove from heat and stir in powdered sugar and almond extract.
- Pour warm icing over warm cake. Use a spatula to spread it evenly over the cake.
- 1 cup water
- • · 1 cup salted butter (2 sticks)
- • · 2 cups all-purpose flour
- • · 1 cups SPLENDA® Naturals Stevia Sweetener
- • · 1 tsp baking soda
- • · ¼ tsp salt
- • · ½ cup sour cream
- • · 2 eggs
- • · 1 ½ tsp almond extract
- • For the Frosting
- • · 6 Tbsp milk
- • · ½ cup salted butter (1 stick)
- • · 3¾ cup powdered sugar
- • 1 tsp almond extract
- Instructions
- Preheat oven to 350 degrees F and grease a 15''x11'' pan.
- Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil.
- In a separate bowl mix together the flour, sugar, baking soda and salt.
- In another small bowl mix together the sour cream, eggs and almond extract.
- Add the sour cream/egg mixture to the flour mixture and mix until combined. Once the mixture in the saucepan is boiling remove it from heat and pour it into the batter and mix well.
- Pour mixture into prepared pan and smooth with a spatula into an even layer. Bake for 15-20 minutes or until set and a toothpick inserted comes out clean.
- For the frosting - Add milk and butter to a saucepan. Bring mixture to a boil. Once boiling, remove from heat and stir in powdered sugar and almond extract.
- Pour warm icing over warm cake. Use a spatula to spread it evenly over the cake.
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