In a large mixing bowl combine 2 cups flour, 2 cups sugar, 1 tsp baking soda and 1/2 tsp salt. Mix until combined.
In a medium sized sauce pan place 1 cup butter and 1 cup of water. Bring the ingredients to a boil over medium high heat.
Pour the hot liquid over the top of the dry ingredients and mix well. about 2-3 minutes.
Add 1/2 cup sour cream, 2 eggs and 1 1/2 tsp almond extract. Mix again until all combined.
Spray a cookie sheet pan with cooking spray and pour the batter in. Bake at 375 for 12-15 minutes or until a toothpick inserted into the middle comes out clean. Let the cake cool for a few minutes. You can frost the cake when it's still warm and it will keep it extra moist.
For the frosting, add the 1/2 cup butter and 1/4 cup milk into a small sauce pan. Bring it to a boil over medium high heat. When the butter has melted, remove the pan from the stove top and add 1 teaspoon almond extract. Stir until smooth. Pour the butter/milk mixture into a mixing bowl and whip together the powdered sugar until smooth. Frosting should be somewhat soft. Spread the frosting over the warm cake until smooth. Top with fresh fruit (optional).