BLONDE TEXAS SHEECAKE

Blond Texas Sheet Cake
Here's a spin on the beloved chocolate Texas Sheet Cake. To serve as large triangles, cut cake into 5- x 5-inch squares, and then cut squares corner to corner.
Yield: Makes 12 servings


1 (18.25-oz.) package white cake mix
1 cup buttermilk
1/3 cup butter, melted
4 egg whites
1/4 teaspoon almond extract
Caramel-Pecan Frosting

1. Beat together first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15- x 10-inch jelly-roll pan.

2. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours.

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

Note: For testing purposes only, we used Pillsbury Moist Supreme Premium Classic White Cake Mix.

Caramel-Pecan Frosting

• Yield: Makes 3 cups

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Ingredients

• 1 cup chopped pecans
• 1/2 cup butter
• 1 cup light brown sugar
• 1/3 cup buttermilk

• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Preparation

1. Place chopped pecans in a single layer in a shallow pan.
2. Bake at 350° for 6 minutes or until lightly toasted.
3. 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.
4. 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.