BLONDE TEXAS SHEET CAKE

Blonde Texas Sheet Cake with Caramel Pecan Frosting


For Cake

1 white cake mix

1 cup buttermilk

1/3 cup butter, melted

4 egg whites

1/4 teaspoon almond extract

For Caramel 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 teaspoon vanilla extract

1/4 teaspoon almond extract

Directions: Preheat oven to 350. Place chopped pecans in a single layer in a shallow pan, bake for 6 minutes or until lightly toasted and fragrant. Beat together all the cake 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.

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.

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 and vanilla and almond extracts, beating at medium-high speed until smooth (about 1 minute). Stir in pecans. Pour immediately over cooled cake in pan, and spread quickly to cover cake.