TEXAS SHEET CAKE

By á-50512

Ingredients

• 1 1/2 cups (3 sticks) butter, divided
• 1 cup water
• 1/2 cup unsweetened cocoa powder, divided
• 2 cups flour
• 2 cups sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vanilla or plain yogurt
• 1 teaspoon baking soda
• 1 teaspoon almond extract, divided
• 1/3 cup milk
• 4 cups confectioners' sugar

Preparation

Step 1

Preheat oven to 375 degrees. Coat a 15x10x1 inch jelly roll pan with cooking spray.
Bring 1 cup butter, water and 1/4 cup cocoa powder to a boil in a large saucepan.
Cook over low heat, stirring occasionally, until butter is melted.
Remove saucepan from heat.
Stir in flour, sugar and salt.
Beat in eggs, yogurt, baking soda and 1/2 teaspoon almond extract until smooth.
Pour batter into prepared pan.
Bake cake until top springs back when touched lightly in center, 20-25 minutes.
Remove from oven; place cake in pan on a wire rack.
Melt remaining butter in a large saucepan.
Stir in milk and remaining cocoa powder.
Cook over medium heat, stirring constantly, just until mixture comes to a boil.
Remove saucepan from heat.
Add confectioners' sugar and remaining almond extract; beat until smooth.
Spread frosting immediately on top of warm cake.
Cook cake completely. Cut into squares.