Blond Texas Cake with Caramel Pecan Frosting

• 1

  Beat together first 5 ingredients at low speed 2 minutes or until blended. Pour batter into a greased 15- x 10-inch jelly-roll pan. Bake at 350°, 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 2 hours.

• 2

  Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.

Caramel Pecan Frosting

• 1

  Place chopped pecans in a single layer in a shallow pan. Bake at 350° for 6 minutes or until lightly toasted.

• 2

  Bring butter & brown sugar to a boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat, and slowly whisk in buttermilk. Return mixture to heat, and bring to a boil. Pour into bowl of a heavy-duty electric stand mixer. Gradually add powdered sugar and vanilla and almond extracts, beating at medium-high speed until smooth (about 1 minute). Stir in pecans. Use immediately.