White Puddle Cake ******

By Nilson

Ingredients

• 1 cup butter
• 1 cup water
• 2 cups flour
• 1/2 teaspoon baking soda
• 2 cups sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/2 teaspoon almond extract
• Frosting
• 1/2 cup butter
• 1/4 cup milk
• 1/4 teaspoon almond extract
• 4 1/2 to 5 cups confectioners sugar (1 box)
• 1 cup coarse chopped walnuts

Preparation

Step 1

To make cake: Preheat oven to 375. Grease 15x10x1 inch jelly roll pan. Set aside.

Combine butter and water in a large saucepan over medium heat. When the butter melts, remove from heat and let cool 15 minutes, stirring occasionally. In a bowl, whisk together the flour, salt and baking soda. When the butter and water have cooled, add sugar, eggs, sour cream and almond extract, using a large whisk or electric mixer on low speed to thoroughly mix the ingredients. Add the flour mixture and continue whisking or beating until the batter is fairly smooth. Pour the batter into the prepared pan and spread evenly. Bake in the center of the oven about 20 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack while making the frosting.

Frosting: Combine butter and milk in saucepan over medium heat until butter is melted. Stir in the almond extract, then enough confectioners' sugar to make a thick icing. Stir in nuts and spread over the still warm cake. let cool to room temperature.