| 1 c. Butter, (2 sticks) | 1 tsp. Baking Soda |
| 1 c. Water | 1 tsp. Salt |
| 2 c. All-Purpose Flour | 1/2 c. Butter, (1 stick) |
| 2 c. White Granulated Sugar | 1/4 c. Milk |
| 2 lrg. Eggs, beaten | 4 1/2 c. Confectioners’ Sugar |
| 1/2 c. Sour Cream | 1/2 tsp. Almond Extract |
| 1 tsp. Almond Extract |
In a medium saucepan, bring butter and water to a boil. Meanwhile, in a large bowl, add flour and sugar. Mix. Then add in eggs, sour cream, almond extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. Pour into a greased 15x10x1 in. baking sheet. Bake at 375 degrees F. for 20-22 minutes or until golden brown. Cool for about 20 minutes.
For frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined. Spread over warm cake. Decorate with sprinkles, if desired.
