White Texas Sheet Cake

White Texas Sheet Cake from Merlene Betteridge
1 cup butter, cubed
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
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, cubed
1/4 cup milk
4-1/2 cups confectioner's sugar
1/2 tsp. almond extract
1 cup chopped walnuts

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

Pour into a greased 15x10x1 inch
baking pan. Bake at 375 degrees for
18-22 minutes or until golden brown
and a toothpick inserted near the center
comes out clean. Cool on a wire rack for
20 minutes.

For frosting, in a large saucepan, bring
butter and milk just to a boil. Immediately
remove from the heat; stir in confectioners'
sugar and extract. Stir in walnuts; spread
over warm cake. Cool completely. Yield:
20 servings.