White Texas Almond Sheet Cake

13 Come now, you who say, "Today or tomorrow we will go into such and such a town and spend a year there and trade and make a profit"-

14 yet you do not know what tomorrow will bring. What is your life? For you are a mist that appears for a little time and then vanishes.

15 Instead you ought to say, "If the Lord wills, we will live and do this or that."

16 As it is, you boast in your arrogance. All such boasting is evil. - James 4:13-16

I found this recipe on the novice chef blog. 

A great cake in 30 minutes.

It is delicious!!!

1 cup (2 sticks) unsalted butter, melted

1 cup water

1/2 cup sour cream

2 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, melted

1/3 cup milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

5 1/2 cups powdered sugar

sliced almonds, for topping

Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker's Joy.

In a large bowl, whisk together melted butter, water, sour cream and sugar. Whisk in eggs, vanilla extract and almond extract. Then whisk in flour, baking soda and salt.

Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Once cake is baked, whisk together melted butter, milk, vanilla extract, almond extract and powered sugar - until smooth. Pour on top of hot cake and spread icing out to the edges. Sprinkle with sliced almonds.

If stored in an airtight container, this cake is good for up to one week...but I promise it won't last that long!