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Ingredients
- Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 cup butter
- 1 cup water
- 1/2 cup sour cream
- 2 large eggs, lightly beaten
- 1 tsp almond extract
- Butter Frosting:
- 1/2 cup butter
- 1/4 cup milk
- 1/2 tsp almond extract
- 3 cups confectioners' sugar
- 1 cup chopped pecans
Preparation
Step 1
Preheat oven to 350 degrees. Grease and flour a 15 X 10-inch jellyroll pan.
For cake, in a large bowl, combine flour, sugar, salt and baking powder; set aside.
In a small saucepan, combine butter and water; bring to a boil, stirring occasionally.
Add to flour mixture, stirring to combine. Stir in sour cream, eggs and almond extract. Pour into prepared pan, and bake 22 to 25 minutes, or until a wooden pick inserted in center comes out clean. Spread warm cake with Butter Frosting. Sprinkle with chopped pecans. Cut into squares to serve.
For frosting, in a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Whisk in almond extract. Gradually whisk in confectioners' sugar until smooth.