Almond Cake

INGREDIENTS

1. 2 cups all-purpose flour
2. 2 cups sugar
3. 1 teaspoon baking powder
4. 1 teaspoon salt
5. 1/4 teaspoon baking soda
6. 1 cup butter
7. 1 cup water
8. 2 large eggs
9. 1/2 cup sour cream
10. 1 teaspoon almond extract

FROSTING

1. 1/2 cup butter
2. 1/4 cup 2% milk
3. 4-1/2 cups confectioners' sugar
4. 1/2 teaspoon almond extract
5. 1 cup slivered almonds or sprinkles (optional)

Preheat oven to 375°. Grease a bundt or cake pan.

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.

Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 40 minutes. Cool on a wire rack 20 minutes.

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.