Preheat oven to 350 degrees F and grease a bakers half sheet jelly roll pan (13x18'').

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.

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.

Allow cake to cool completely, then top with fresh berries, if desired.