Texas Sheet Cake

1 1/2 cups (3 sticks) butter, divided
1 cup water
1/2 cup unsweetened cocoa powder, divided
2 cups all-purpose flour
2 cups granulated 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

Preheat oven to 375°F. Coat a 15- x 10- x 1-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 sauce pan from heat. Stir in flour, granulated 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 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 boil. Remove saucepan from heat. Add confectioners' sugar and remaining almond extract; beat until smooth. Spread frosting immediately on top of warm cake. Cool cake completely. Cut into squares.

Makes 24 servings


Helpful Tips

Wait for the cake to come out of the oven before making the frosting. If made ahead, the frosting will set up and will lose its sheen when spread.