White Texas Sheet Cake

•  1 cup butter

•  1 cup water

•  2 cups all-purpose flour

•  2 cups sugar

•  2 eggs

•  1/2 cup sour cream

•  1 tsp salt

•  1 tsp baking powder

•  1 tsp almond extract

•  1/4 tsp baking soda

Frosting

•  1/2 cup butter

•  1/4 cup milk

•  4  1/2 cups powdered sugar (I use 2  1/2 – 3  1/2 cups)

•  1/2 tsp almond extract

•  1 cup chopped walnuts, optional

1. Preheat oven to 375. In a large saucepan, bring butter and water just to a boil. Immediately remove from heat; stir in flour, sugar, eggs, sour cream, salt, baking powder, almond extract, and baking soda until smooth.

2. Pour into a greased jelly-roll pan (15 x 10 x 1-in). Bake for 18-22 minutes, or until cake is golden brown and a toothpick inserted in the center comes out clean. Cool for 20 minutes.

3. For frosting, combine milk and butter in a large saucepan. Bring to a boil. Remove from heat; stir in sugar and extract. Stir in walnuts, if desired, and spread over warm cake.