• Preheat oven to 350 degrees F and grease a jelly roll pan (around 13x18'' or 15x11 will work well).
• Mix together the flour, sugar, baking soda and salt. 
• In another small bowl mix together the sour cream, eggs and almond extract. 
• Add sour cream/egg mixture to the flour mixture and mix just until combined. 
• Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil. 
• Once the mixture is boiling, remove from heat and add to the batter, mixing to combine.
  
• Pour batter into prepared pan and smooth with a spatula into an even layer. 
• Bake in preheated oven for 17-20 minutes or until a toothpick inserted comes out clean.
• When the cake is about 5 minutes away from being done cooking, prepare the frosting.

For the frosting:

• Add milk and butter to a saucepan. Bring mixture to a boil.
  
• Once boiling, remove from heat and stir in powdered sugar and almond extract. I like to beat the mixture with my hand-held mixer to get rid of any lumps.
• Pour warm icing over warm cake. Use a spatula to gently spread it evenly over the cake. 
• Top with fresh berries, if desired. Allow cake to cool before serving.