Last week I graduated from BYU (more on this later) and made this AMAZING cake. Ok, so mom made it while I was curling my hair or whatever, but it is one of the best cakes I have ever tasted! I found it on this blog and I absolutely loved it. It has almond extract in the cake and the frosting and also is not overly sweet. The recipe takes a little bit more effort than most cakes, but it is totally worth it!


1 Cup Butter
1 Cup Water
2 Cups Flour
2 Cups Sugar
1 tsp. Baking Soda
1/2 Cup Sour Cream
2 Eggs
1 1/2 tsp. Almond Extract


Preheat oven to 375 degrees. 

In a small sauce pan, add the water and butter and bring to a boil. 

In a mixing bowl, add the flour and sugar. Pour the boiling water and butter mixture over the flour and sugar mixture. Beat well. Add the baking soda, almond extract, sour cream, and the eggs. 

Mix again, scraping down the sides at least once. Pour the batter into a 9x13 or larger pan. 

Bake for 20-25 minutes until the middle is set. Let the cake cook for 20-30 minutes before you ice the cake.


1/2 Cup Butter
1/4 Cup Milk
3 1/2-4 Cups Powder Sugar
1 tsp. Almond Extract

Bring the butter and milk to a boil in a small sauce pan. Add the remaining ingredients to a large mixing bowl. Once the milk and butter are boiling add them to the bowl and mix. Add more powder sugar until you get the consistency you desire, but you should be able to pour it. 

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