1 cup (2 sticks) butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs beaten
1/2 cup dairy sour cream
1 tsp. almond extract
1/2 tsp. vanilla extract
1 tsp. salt
1 tsp. baking soda

Preheat oven to 375°F.

In large saucepan, bring butter and water to boil, remove from heat.

Stir in flour, sugar, eggs, sour cream, almond and vanilla extract, salt and baking soda until smooth.

Mixture will be thin. Pour into greased 9x13-inch pan.

Bake at 375°F for 30 to 35 minutes or until cake tests done.

Cool 20 minutes before frosting.

FROSTING:

1 cup (2 sticks) butter
1/4 cup milk, cream, or evaporated milk
1 (1 lb.) box confectioners' sugar
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 cup chopped pecans

Combine butter and milk in saucepan, bring to boil. Remove from heat, stir in confectioners' sugar, almond and vanilla extract, mix well.

Stir in nuts, pour on cake. GOOD!

Submitted by: Brenda Odom