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. Watkins Almond Extract
1/4 tsp. baking soda
Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon Watkins Almond Extract
1 cup chopped walnuts
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 15 x 10 x 1 inch baking pan prepared with Watkins Cooking Spray. Bake at 375 degrees for 18 to 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.
