Almond Pecan Sheet Cake

for 2 each.
Some readers have mentioned using a 913 pan but be advised that the baking times will be different and that the cake will be much thicker as well as the frosting layer being thicker.
How to Store and Freeze Sheet Cake
This cake can be stored in an airtight container or covered at room temperature for 23 days.
To freeze leave the cake in the sheet pan and cover with plastic wrap and then aluminum foil. Be sure to label and date. It will last 3 months. To serve thaw the cake in the refrigerator overnight then bring it to room temperature about an hour before serving.
Almond Pecan Sheet Cake
PREP TIME15MINUTES MINS
COOK TIME20MINUTES MINS
TOTAL TIME35MINUTES MINS
If you love sheet cakes you are going to LOVE this one!
Ingredients
1 cup 226g unsalted butter1 cup water2 cups 250g allpurpose flour2 cups 400g granulated sugar12 cup 115g sour cream1 teaspoon almond extract12 teaspoon salt1 teaspoon baking soda2 large eggs must be room temperature
Frosting
12 cup 113g salted butter14 cup 61g milk4 cups 500g confectioners sugar sifted12 teaspoon almond extract1 cup chopped pecans
Instructions
Preheat oven to 350F.
In a large saucepan bring 1 cup butter and water to a boil. Once butter is melted and there is a low rolling boil remove from heat. 
IN THIS ORDER Stir in flour sugar sour cream 1 teaspoon almond extract salt baking soda and eggs. Whisk after each addition until smooth. 
Pour batter into a prepared 1015inch baking pan.
Bake in the preheated oven for 20 to 22 minutes or until cake is golden brown and an inserted toothpick is removed with a few crumbs. not wet 
Frosting
Combine 12 cup butter and milk in a saucepan bring to a low rolling boil then remove from heat. 
Add in sugar 1 cup at a time making sure to whisk after each addition. 
Add in 12 teaspoon almond extract. Whisk well. It will be similar to a gravy consistency. 
Stir in pecans. Spread frosting over warm cake.