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Categories:
flour flour salt butter water eggs white sugar buttermilk baking soda baking powder vanilla almond Icing butter milk sugar pecans vanilla
Viewed: 34 - Published at: 7 years agoIngredients
- 2 cups all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 cup butter
- 1 cup water
- 3 eggs
- 2 cups white sugar
- 1/2 cup buttermilk
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- Icing:
- 1/2 cup butter
- 5 tablespoons milk
- 1 (16 ounce) package confectioners' sugar, sifted
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Method
- Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan.
- Stir together the flour and salt in a large mixing bowl.
- Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool.
- Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined.
- Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing.
- To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners' sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting.
