Saturday, August 22, 2009

Highlight #21:7 Jenna's mom knows her cake!

Mrs. Morrison, thank you so much for this wonderful recipe that knocks the socks off every time! Happy 45th anniversary too! And thank you Jenna for letting me have the family recipe!

Yes, it's innocent looking. Yes, it's simple. But let me tell you, this one is sexy beyond belief in the mouth. Incredibly tender and moist, it goes down, oh so easy. Everyone is always surprised by the pronounced but not too intense almond taste. I also like to use coconut milk in my icing to give it a more tropical spin. Anyway you make it, this is a crowd pleaser.

Preheat oven to 350. Boil 1 cup cubed butter and 1 cup water in a saucepan. Remove from heat and stir in 2 cups plain flour, 2 cups sugar, 2 eggs, 1/2 cup sour cream, 1 tsp. salt, 1 tsp. baking powder, 1/4 tsp. soda, and 1 1/2 tsp. almond extract. Grease a 9 by 13 baking pan. Pour in the cake mixture and bake in oven for 20-26 minutes. You may need a few minutes more. Just test and make sure a tooth pick comes out clean from the center.

Boil 1/2 cup butter and 1/4 cup milk or coconut milk in a saucepan. Remove from heat and stir in between 2 1/2 to 4 1/2 cups of conf. sugar, and 1 tsp. almond extract. I stay on the low side for sugar as I don't like my frosting too sweet. As long as you have a good texture for pouring, it's fine.

While the cake is still warm, pour on the frosting and spread. No one has been able to resist this cake yet!

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