Step 1

Preheat oven to 350 degrees F and grease a bakers half sheet jelly roll pan (13×18'').

Step 2

Mix together the flour, sugar, baking soda and salt. In another small bowl mix together the sour cream, eggs and almond extract. Add sour cream/egg mixture to the flour mixture and mix just until combined. 

Step 3

Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil. Once the mixture is boiling, remove from heat and add to the batter, mixing to combine.

Step 4

Pour batter into prepared pan and smooth with a spatula into an even layer. 

Step 5

Bake in preheated oven for 17-20 minutes or until a toothpick inserted comes out clean. When the cake is about 5 minutes away from being done cooking, prepare the frosting.

Step 6

Add milk and butter to a saucepan. Bring mixture to a boil. Once boiling, remove from heat and stir in powdered sugar and almond extract. I like to beat the mixture with my hand-held mixer to get rid of any lumps.

Step 7

Pour warm icing over warm cake. Use a spatula to gently spread it evenly over the cake. 

Step 8

Allow cake to cool completely, then top with fresh berries, if desired.