1 c. butter (soft)
3 c. sugar
6 large eggs
3 c. all-purpose flour
1/4 tsp. baking soda
1 (8 oz.) carton sour cream
1 tsp. vanilla extract
1 tsp. almond extract

Beat butter at medium speed with electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating on medium speed 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in flavorings. Pour into 9 x 12 cake pan or Bundt cake pan.

Bake at 350°F for 35 to 40 minutes or until spongy.