Almond olive oil sheet cake with Dulce de Leche Buttercream

*Available in our Bistro at the Tasting Room!  Swing by for a slice, it's delicious!* Almond Olive Oil Sheet Cake Ingredients 2 ½ Cups Sugar 4 Cups All Purpose Flour ½ Cup almond flour 4 teaspoons Baking Powder 1 teaspoon salt 2 teaspoons vanilla extract ½ teaspoon almond extract 1 ½ cups whole milk 6 large eggs 1 cup Sola Stella extra virgin olive oil   1 Preheat the oven to 350 degrees. 2 Spray and line with parchment a ½ sheet pan. 3 In a medium bowl, whisk together flours, baking powder and salt. 4 In a larger bowl, or the bowl of a stand mixer, combine EVOO and sugar until the mixture resembles wet sand. 5 Add the extracts and milk, scraping down the sides, mix until combined. 6 Add the eggs one at a time, scraping down between additions, at low speed. 7 Add dry ingredients in three batches, scraping down sides with each addition. 8 Mix just until all ingredients are thoroughly combined. Don’t over mix. 9 Scrape batter into prepared pan and bake 20 to 25 minutes, or until a toothpick inserted near the center comes out clean. 10 Cool on a wire rack before removing cake from pan.   Dulce de Leche Buttercream Ingredients 1½ Cups dulce de leche 1 Cup unsalted butter 5 Cups 10x Sugar 2 teaspoons vanilla extract 2 Tablespoons heavy cream   1 In a stand mixer, cream the butter. 2 Add dulce de leche, blending until combined. 3 Add cream and vanilla, combine. 4 Add sugar one cup at a time until desired consistency.