White Texas Sheet Cake

•2 cups all-purpose flour

•2 cups sugar

•1 teaspoon baking powder

•1 teaspoon salt

•1/4 teaspoon baking soda

•1 cup butter, cubed

•1 cup water

•2 large eggs

•1/2 cup sour cream

•1 teaspoon almond extract

•FROSTING:

•1/2 cup butter, cubed

•1/4 cup 2% milk

•4-1/2 cups confectioners' sugar

•1/2 teaspoon almond extract

•1 cup chopped walnuts

1.Preheat oven to 375°. Grease a 15x10x1-in. baking pan.

2.In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.

3.Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes.

4.For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake. Yield: 20 servings.