1 cup butter
1 cup water
2 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup sour cream
2 eggs
1 1/2 teaspoon almond extract
Bring butter and water to a boil. Mix flour and sugar in a large bowl. Pour the boiling liquid over the four and sugar and beat well. Add the remaining ingredients and beat well. Pour into a well-greased jelly roll pan (12x17). Bake at 375 for about 20 minutes. Cool for 20-30 minutes and spread with frosting.
Frosting
1/2 cup butter
1/4 cup milk
3 1/2 - 4 cups powdered sugar
1 teaspoon almond extract
dash of salt
Bring butter and milk to a boil. Pour over remaining ingredients, adding enough powdered sugar to achieve the consistency you want. Frosting should be thin enough to pour.
Notes: The original recipe called for 1 cup of butter in the frosting. It made it way too thin, and it all ran to the edges and pooled. 1/2 cup worked well.
Serve cake with raspberry sauce and whipped cream.
Raspberry Sauce
1 10-12 ounce bag frozen raspberries
1 cup water
1 1/2 tablespoons cornstarch
Mix cornstarch with a small amount of cold water and stir into the berries. Cook until slightly thickened.
*Thanks Cary and Kayla for getting me all the info for this recipe!
