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.

To make 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.

To make 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.