Make this cake a day ahead and take it to a picnic or a pot luck!
1 cup butter or margarine
1 cup water
2 cups all-purpose flour
2 cups white sugar
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped nuts
In a large saucepan, bring 1 cup butter or margarine and water to
boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1
teaspoon almond extract, and baking soda until smooth. Pour batter
into a greased 10 x 15 x 1 inch baking pan.
Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until
cake is golden brown and tests done. Cool for 20 minutes.
Combine 1/2 cup butter or margarine and milk in a saucepan; bring
to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond
extract. Stir in pecans. Spread frosting over warm cake.
Makes 1 - 10 x 15 x 1 inch sheet cake