Paula Deen's White Texas Sheet Cake

2 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup butter
1 cup water
1/2 cup sour cream
2 large eggs, lightly beaten
1 teaspoon almond extract
1 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour a 15 x 10-inch jellyroll pan.

In a large bowl, combine flour, sugar, salt, and baking powder. Set aside.

In a small saucepan, combine butter and water; bring to a boil, stirring occasionally.

Add to flour mixture, stirring to combine. Stir in sour cream, eggs, and almond extract. Pour into prepared pan and bake 22 to 25 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.

Spread warm cake with Butter Frosting. Sprinkle with chopped pecans. cut into squares to serve.

Butter Frosting

1/2 cup butter
1/4 cup milk
1/2 teaspoon almond extract
3 cups confectioners' sugar

In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Whisk in almond extract. Gradually whisk in confectioners' sugar until smooth.