Almond Sheet Cake with Butter Frosting

2 cups flours

2 cups sugar

1 tsp. salt

1 tsp. baking powder

1 cup butter

1 cup water

1/2 cup sour cream

2 eggs, lightly beaten

1 tsp. almond extract

sliced almonds, for sprinkling on top

Preheat oven to 350 degrees.  Grease and flour a 15 x 11 jelly roll pan.  In a large bowl, whisk together dry ingredients and set aside.  In a small saucepan, combine butter and water-bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.  

Stir in sour cream, beaten eggs, and almond extract .

Pour into buttered pan and bake 22-25 minutes, or until a toothpick comes out clean.

Spread warm (not hot) cake with butter frosting (recipe below). Sprinkle with sliced almonds. Cut into squares and serve.

Butter Frosting

1/2 cup butter

1/4 cup milk (the higher the fat content, the richer it will taste)

1/2 tsp. almond extract 

3 cups powdered milk

In a medium saucepan, combine butter and milk.  Bring to a soft boil over medium heat, stirring occasionally, and remove from heat as soon as it boils.  Whisk in almond extract, then gradually whisk in the powdered sugar until smooth.  Frost warm cake.