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This cake is good to make a day ahead, and is very popular at pot-lucks.
Ingredients
Frosting
- ½ cup butter
- ¼ cup milk
- 4 ½ cups confectioners' sugar
- ½ teaspoon almond extract
- 1 cup chopped pecans
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 eggs
- ½ cup sour cream
- 1 teaspoon almond extract
- ½ teaspoon salt
- 1 teaspoon baking soda
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
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 10×15-inch baking pan.
Step 3
Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
Step 4
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.
Recipe Tip
You can substitute margarine for butter if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 344 | |
| % Daily Value * | |
| Total Fat17g | 21% |
| Saturated Fat8g | 42% |
| Cholesterol48mg | 16% |
| Sodium193mg | 8% |
| Total Carbohydrate48g | 17% |
| Dietary Fiber1g | 3% |
| Total Sugars39g | |
| Protein2g | |
| Vitamin C0mg | 1% |
| Calcium20mg | 2% |
| Iron1mg | 4% |
| Potassium52mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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