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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (136g) Recipe makes 16 servings |
||
| Calories 513 | ||
| Calories from Fat 220 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.5g | 37% | |
| Saturated Fat 12.6g | 63% | |
| Monounsaturated Fat 5.9g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 362mg | 15% | |
| Potassium 80mg | 2% | |
| Total Carbohydrate 72.1g | 24% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 58.4g | ||
| Protein 4.0g | 8% | |
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Really incredible. The best when served warm. Bring this to lots of potlucks.
SERVES 16 -20
Ingredients
- 1 cup butter or margarine
- 1 cup water
- 2 cups all-purpose flour
- 2 cups sugar
- 2 eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon salt
- 1 teaspoon baking soda
Frosting
- 1/2 cup butter or margarine
- 1/4 cup milk
- 4 1/2 cups powdered sugar
- 1/2 teaspoon almond extract
- 1 cup chopped walnuts
Directions
1
In a large saucepan, bring butter and water to a boil.2
Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.3
Pour into a greased 15x10 inch baking pan.4
Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done.5
Cool for 20 minutes.6
Meanwhile, for frosting, combine butter and milk in a saucepan; Bring to a boil; remove from heat; add sugar and extract and mix well.7
Stir in walnuts; spread over warm cake.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > To Go... > Potluck
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Cheeseburger in Paradise
On Sep 29, 2008
Buttery, almondy heaven! This is a rich cake and just perfect to match with your favorite frosting. I used cream cheese frosting (store bought...I was in a hurry!) and sprinkled that with toasted coconut flakes...YUMMY! The cake is so good! Be sure to make it in a 'sheet cake' pan. It is a dense flat cake...that is what it is supposed to look like. I might...MIGHT try taking to butter amount down a little next time I make this. Thanks for posting this recipe!! (My house smelled like heaven as well!!)
From: Chef #663304
On Jul 6, 2008
Oh my goodness. This is the BEST cake I have ever made. The flavor was amazing. My guests raved about the wonderful almond flavor and how moist the cake was. Thank you - this will be a recipe I use frequently.
From: mbn
On Apr 24, 2003
This is an incredible cake! I made a few changes after making this very popular cake 3 times in 2 weeks, and the changes made it even better. I added an extra half cup of flour, reduced the sugar by a half cup, and added a teaspoon of baking powder. These changes make the cake lighter without loosing any taste.
From: Deborah1
On Aug 10, 2005
Goodness this is rich and good! Without chocolate??? Never made a cake with quite the directions these had, but it turned out perfect. I'm the disposable pan queen and I made in a 13 x 9 and an 8 x 8 (to put in the freezer). The frozen version held up nicely and one meal we served it with some fresh berries on the side. Awesome! This is definitely a great change of pace from chocolate and bundt cakes. We'll be making again soon!
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