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1 c. butter or margarine
1 c. water
2 c. flour
2 c. granulated sugar
2 eggs, beaten
1/2 c. sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda

1/2 c. butter or margarine
1/4 c. milk
4 1/2 c. confectioners sugar
1/2 tsp. almond extract
1 c. chopped walnuts

Cake: In large saucepan, bring butter and water to a boil.
Remove from heat and stir in flour, sugar, eggs, sour cream,
almond extract, salt and soda until smooth. Pour into a greased 15
x 10 x 1-inch baking pan. Bake at 375 degrees for 20 to 22 minutes or
until cake is golden brown and tests done. Cool 20 minutes.

Frosting: Meanwhile, for frosting, combine butter and milk in
a saucepan and bring to a boil. Remove from heat and add sugar and
almond extract. Mix well. Stir in walnuts and spread over warm
cake. Makes 16 to 20 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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