Chocolate-Cinnamon Sheet Cake with Almond Cream
Sheet cakes are a potluck dream: the baking pan holds the cake and makes it wonderfully portable. This one is accompanied by an almond “cream” made from heavy cream and reduced-fat sour cream. Together, the cake and cream replicate the taste of Mexican chocolate with its undertones of almond and cinnamon. Or make cream cheese frosting and add 1/4 teaspoon almond extract.
Make Ahead Tip: Cover the cake and store at room temperature for up to 1 day. Cover and refrigerate the almond cream for up to 1 day.
Ingredient Note: Cake flour is a less dense, low-gluten form of milled flour. If you can't find it, use all-purpose flour, but reduce the amount used by 2 tablespoons per cup.
1 1/2 other carbohydrates, 1 1/2 fat