• Preheat oven to 350°F.
• Light spray a 13 x 18 jelly roll pan with butter or non-stick cooking spray.
• In medium pot, add butter and water and cook over medium heat until melted, about 3-4 minutes. Add sugar and whisk until smooth.
• Remove from heat and let cool for 10 minutes.
• Whisk in sour cream, eggs, and vanilla. Then whisk in flour, baking soda and salt.
• Pour batter into prepared jelly roll pan and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Frosting:

• Cream together butter and cream cheese until nice and fluffy, about 4 minutes. Add powdered sugar, milk, and pure almond extract.
• Spread over cake and top with fresh fruit, if so desired.

Flag Cake:

• Make two rows of fresh raspberries and skip one to allow the white frosting to show and repeat. Place the blueberries in the corner to make stars.