Averie Cooks

Make the Cake:
-1 Preheat oven to 375F. Spray a 15x10x1-inch baking pan very well with floured cooking spray or grease and flour the pan; set aside.
-1 To a large mixing bowl, add the first 5 ingredients and whisk to combine; set aside.
-1 In a small saucepan, combine the butter, water, and bring just to a boil. Stir it into the flour mixture.
-1 To a small bowl, add the eggs, sour cream, almond extract, and whisk well to incorporate. Stir it into the flour mixture.
-1 Transfer batter to prepared pan and bake for about 16 to 17 minutes, or until done and a toothpick inserted into the center comes out clean (Note – the original recipe states to bake for 18 to 22 minutes however in my oven that would have been far too overdone and burnt); always bake until done whatever that means in your oven.
-1 Allow cake to cool in pan on a wire rack while you prepare the frosting.
Make the Frosting:
-1 To a medium saucepan add the butter, milk, and bring just to a boil.
-1 Turn off the heat and add the confectioners’ sugar, almond extract, and whisk well to incorporate until smooth.
-1 Quickly turn frosting out over the cake, smoothing it lightly with a spatula. Frosting will set up quickly.
-1 Evenly sprinkle with white chocolate chips before serving.
-1 Cake will keep airtight at room temp for up to 5 days. I am comfortable storing frosted desserts at room temp. If you are not, store in the fridge noting the cake will be more prone to drying out.