Ingredients
Cake:
2 cups all-purpose flour
2 cups sugar
1 cup water
1 cup (2 sticks) unsalted butter, melted
1/2 cup sour cream
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract, optional
1 teaspoon baking soda
3/4 teaspoon salt
Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/3 cup whole milk
4 1/2-5 cups powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup sliced almonds, garnish
Preparation
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MEXICAN CASSEROLE