2019-03-01_Cooking_with_Paula_Deen_Special_Issues

PAULA DEEN’S BEST CAKES & PIES 26

2¼ cups sugar
1½ cups milk
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1½ teaspoons almond extract
3 cups all-purpose fl our
4½ teaspoons poppy seeds
1½ teaspoons baking powder
½ teaspoon salt
Creamy Vanilla Frosting (recipe
follows)
½ cup fi nely chopped almonds

1. Preheat oven to 350°. Spray a
   15x10-inch rimmed baking sheet with
   cooking spray.


2. In a large bowl, beat sugar, milk,
   oil, eggs, and extracts with a mixer
   at medium speed until smooth. In
   another large bowl, whisk together fl our,
   poppy seeds, baking powder, and salt.

Gradually add fl our mixture to sugar

mixture, beating just until combined.

Spread batter into prepared pan.

3. Bake until a wooden pick inserted
   in center comes out clean, 20 to
   25 minutes. Let cool for 30 minutes.
   Spread Creamy Vanilla Frosting on top,
   and sprinkle with almonds. Let cool
   completely on a wire rack. Cover and
   refrigerate for up to 3 days.

Creamy Vanilla Frosting

Makes about 1 cup

3 cups confectioners’ sugar, sifted

1⁄3 cup butter, melted

3 tablespoons whole milk

½ teaspoon vanilla extract

1. In a medium bowl, beat all ingredients
   with a mixer at low speed until smooth.
   Use immediately.

Almond Poppy Seed

Snack Cake

Makes 1 (15x10-inch) cake