Almond Cake

INGREDIENTS

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup butter
• 1 cup water
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon almond extract
• FROSTING:

• 1/2 cup butter
• 1/4 cup 2% milk
• 4-1/2 cups confectioners' sugar
• 1/2 teaspoon almond extract
• 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.