We invited our first house guests over last night.
I figured we can now get ourselves around well enough and are somewhat stabilized as far as the food situation goes so it was time to break out of our helpless stage (people have been so incredibly kind to take care of us so much!) and do some inviting. So we returned the dinner invitation to the family who invited us over to their house our first Sunday here and have taken such great care of us ever since.
Nothing like some super sweet friends to share a dinner with as a little pick-me-up after a rough couple days.
Earlier in the day, I was trying to figure out what to make for dessert (a couple of our friends don’t eat chocolate and it kind of paralyzes me to break out of my chocolate dessert addiction). And then miraculously I happened upon this little gem when my sweet new French neighbor took me shopping at her favorite markets:
…which reminded me about some delicious almond cake (or white texas sheet cake) I had made back home and loved.
So I whipped it up.
And although something about the powdered sugar here made it super sweet this time around I still wanted to share the recipe because it is g-o-o-d.
So here you go:
1 c. butter
1 c. water
2 c. flour
2 c. sugar
2 eggs beaten
½ c. sour cream
1 tbs. almond extract
1 tsp. baking soda
1 tsp. saltIn a mixing bowl, mix dry ingredients. Bring water and butter to boil and add to dry ingredients.
Mix eggs and sour cream together and add to mix along with almond extract. Pour into a jellyroll pan and bake at 375 for 20 minutes.
Cool and frost.Frosting:
½ c. butter
¼ c. milk
4 ½ c. powdered sugar
½ tsp. almond extract
Combine, mix and frost.
Top with course sugar sprinkles if you can…or some reason that little crunchiness makes it so good (didn’t have those here, darn it!)