Almond Sheet Cake with Butter Pecan Frosting

I must give credit to the cookbook Full Plate, recipes from St. Paul's Episcopal Church, Fayetteville, Ar for this delicious recipe.  If any of you are familiar with the Chocolate Sheet Cake recipe on this blog or in most cookbooks, this is an almond rendition.

Cake:
2 sticks butter
1 cup water
2 cups flour
2 cups sugar
1 t. salt
1 t. baking powder
2 large eggs, beaten
1/2 cup sour cream (could use buttermilk or yogurt if necessary)
2 t. almond extract

Butter Pecan Frosting
1 stick butter
1/4 cup milk
1 t. almond extract ( I use 2)
3 cups powdered sugar
1 cup pecans, toasted and chopped

Instructions:
Preheat oven to 350.  Grease and flour a 10x15 inch jelly roll pan. 
Whisk flour, sugar and baking powder in bowl and set aside.
Mix beaten eggs with sour cream and almond extract.  Set aside
Place butter and water in a large sauce pan.  Bring to a boil, stirring occasionally.
Remove from heat and stir in flour mixture, then add egg mixture, stirring until well combined.  Pour batter into prepared pan.
Bake 350 20-25 minutes or until golden brown.

Prepare butter pecan frosting when cake is almost done.  Place butter and milk in saucepan.  Bring to a rolling boil over medium heat.  Remove from heat and whisk in almond extract.  Gradually add powdered sugar, whisking until smooth. 
Stir in pecans and spread frosting on warm cake as soon as cake is removed from oven.
This can be cut in small squares like brownies or large for cake.

For chocolate, substitute vanilla for almond in cake and frosting.  Add 4 T of cocoa to cake batter and frosting.