Blonde Texas Sheet Cake
nancy wright
ingredients
- 1 (18.25 oz) package white cake mix
- 1 cup buttermilk
- 1/3 cup butter, melted
- 4 egg whites
- 1/4 tsp almond extract
- Carmel Pecan Frosting:
- 1 cup chopped pecans
- 1/2 cup butter
- 1 cup- light brown sugar
- 1/3 cup buttermilk
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
directions
- 1
Beat together fist 5 ingredients at low speed with an electric mixer 2 minutes or until well blended. Pour batter into a greased 15 x 10 inch jelly roll pan. Bake at 350 degrees for 15 - 20 mintues or until a wooded pick inserted in center comes out clean. Cool in pan on a wire rack for 2 hours.
- 2
Prepare Caramel Pecan frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.
- 3
Place chopped pecans in a single layer in a shallow pan. Bake at 350 degrees for 6 minutes or until lightly toasted. Bring butter and 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, vanilla and almond extracts, beating at medium high speed until smooth (about 1 minute). Stir in pecans, use immediately.
Source: nancy
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