Frosting:

1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 tsp. almond extract
1 c. chopped pecans

Sift powdered sugar into a separate bowl. Combined butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans.

Cake:

1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda

In a large sauce pan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt, and baking soda until smooth. Pour into a greased 15 x 10 x 1 inch jelly roll baking pan.

Bake at 375°F for 20 to 22 minutes or until cake tests done. Cool for 20 minutes. Meanwhile, prepare frosting. Pour and spread over warm cake.