To get started, preheat your oven to 375 degrees F and prepare a jelly roll pan (or a baking pan) by spraying with vegetable oil spray.

Grab yourself a large saucepan and bring 1 cup water and 1 cup butter to a boil. Remove from the heat and let cool for about 5 minutes.

Once the five minutes have passed, stir in the 2 cups all-purpose flour, 2 cups sugar, 2 large eggs, 1/2 cup sour cream, 3/4 teaspoon almond extract, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1 teaspoon baking soda. Once the ingredients are all mixed together, pour batter into the prepared cake pan and smooth with a spatula.

Bake until golden brown and when a toothpick is inserted, it comes out clean, about 20-24 minutes. Remove from the oven and place on a cooling rack.

Immediately grab a small saucepan and begin making your frosting by combining the 1/2 cup butter and 1/4 cup milk and bring to a boil. Remove from the heat and whisk in 4 cups of confectioners' sugar and 3/4 teaspoon almond extract.

Pour the frosting over the warm cake and sprinkle with the pecans. Let cool to room temperature before serving.