thepioneerwoman
Chocolate Almond Sheet Cake
If you love Ree Drummond's chocolate sheet cake recipe, try this almond twist on the dessert. Both the cake and the glaze are rich and fudgy. It feeds a crowd!
👥 15 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 55 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●saucepan
- ●measuring cup
📝 Preparation Steps
1
For the cake: Preheat the oven to 350°F. Grease a 13-by-18-inch rimmed sheet pan with butter.
2
Spread the almonds on a second sheet pan and bake until lightly browned and fragrant, 6 to ⏱️ 8 minutes. Set aside to cool.
3
In a large bowl, combine the flour, granulated sugar, and salt.
4
In a medium saucepan, melt the butter over medium-low heat. Add the cocoa powder, stirring to combine. Add the boiling water and allow the mixture to boil for ⏱️ 30 seconds; turn off the heat. Pour the cocoa mixture over the flour mixture, and stir lightly to cool.
5
Pour the buttermilk in a measuring cup and add the beaten eggs, baking soda, vanilla extract, and almond extract. Stir the buttermilk mixture into the cocoa-flour mixture.
large eggs, beaten and at room temperature2
6
Transfer the batter to the prepared sheet pan and bake until a wooden toothpick inserted in the center comes out clean, 18 to ⏱️ 22 minutes. Transfer the pan to a wire rack.
7
For the icing: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the cocoa powder, stir to combine, and turn off the heat. Add the milk, vanilla extract, and almond extract and stir to combine. Then add the powdered sugar and half the almonds and stir well to incorporate. Pour the icing over the warm cake, sprinkle with the remaining almonds, and let cool completely, about ⏱️ 1 hour.
Nutrition Facts
calories
523 Calories
fat Content
26 g
fiber Content
2 g
sugar Content
55 g
sodium Content
312 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
83 mg
carbohydrate Content
69 g
saturated Fat Content
14 g
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