From the kitchen of Kay Putano.  This is a large thin
almond cake covered with a cooked nut frosting.
In a large saucepan, bring to a boil:
1 c butter or margarine
1 c water

Remove from heat.
Stir in:
2 c flour
2 c sugar
2 eggs
1/2 c sour cream
1 tsp almond extract
1 tsp salt
1 tsp baking soda

Pour into a greased 15 x 10 baking pan.
Bake @ 375, 20 minutes or until golden.

Frosting:
Bring to a boil:
1/2 c butter or margarine
1/4 c milk
Remove from heat.
Gradually add:
4 1/2 c confectioner sugar
1/2 tsp almond extract
Mix well.
Add:
1 c chopped nuts
Spread on warm cake.
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