Everyday Recipes

Horchata Sheet Cake

EL MEJOR NIDO
Horchata Sheet Cake
Recipe Info - Skill Level
Level
Easy
Recipe Info - Serving Size
Servings
20 servings
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
30 min

Ingredients

Step 1

Preheat oven to 350° F. Grease and flour 13 x 9-inch baking pan.

Step 2

Whisk eggs in medium bowl. Add ½ cup horchata, vanilla extract and almond extract; whisk to combine. Set aside.

Step 3

Combine flour, sugar, baking powder, cinnamon and salt in large mixer bowl. Gradually beat in butter, a few pieces at a time, until mixture is crumbly (should be size of peas).

Step 4

Add half of the egg mixture and beat for about 1 minute on medium-high speed until thick and smooth. Add remaining egg mixture and beat for about 30 seconds or until creamy. Spoon into prepared pan.

Step 5

Bake for 30 to 35 minutes or until wooden pick inserted in cake comes out clean. Cool on wire rack while making sauce.

Step 6

Combine sweetened condensed milk and remaining ½ cup horchata in medium bowl. Poke holes all over cake with wooden skewer or chopstick; pour over cake allowing sauce to sink in. Top with whipped topping; refrigerate for 1 hour. Dust with cinnamon before serving.

Ingredients

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