• Pre-heat the oven to 375 degrees F. Butter (or spray with nonstick cooking spray) a half sheet pan (13x18-inches) or a jelly roll pan (10x15-inches).
• Combine 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon salt and 1 teaspoon baking soda in a mixing bowl. Set it aside.
• In a large saucepan, add ½ cup (1 stick) unsalted butter and 1 cup water. Bring to a gentle boil and immediately remove from the heat.
• Mix flour mixture into the water and butter. Mix well, making sure to break up any clumps. Let cool for 5-10 minutes before moving to the next step. (This is important so that the eggs don’t curdle in the batter in the next step.)
• Stir in 1 teaspoon almond extract, ¼ cup sour cream and ½ cup milk. After this is mixed thoroughly, add in 2 large eggs.
• Pour batter into prepared sheet pan.
• Bake for about 20 minutes (until a toothpick comes out clean.) If using the smaller jelly roll pan (10x15-inch) I would check at about the 17 minute mark.
• Remove the cake from the oven and place pan on a wire rack to cool for about 15 minutes while you make the icing.

Icing Instructions:

• In a saucepan, melt ½ cup (1 stick) unsalted butter over medium heat.
• Add in 3 cups powdered sugar, 6 Tablespoons milk and ½ teaspoon almond extract. Whisk together and cook until sugar is well incorporated.
• Pour warm icing over warm cake.
• Top with sprinkles, if desired.