Shelly's Recipe

BLONDE TEXAS SHEET CAKE

Category: Cakes from Cake Mixes

1 pkg white cake mix
1 cup buttermilk
1/3 cup butter, melted
4 egg whites
1/4 tsp almond extract

Caramel-Pecan Frosting
1 cup chopped pecans
1/2 cup butter
1 cup light brown sugar
1/3 cup buttermilk
2 cups confectioners sugar
1/2 tsp vanilla extract
1/4 tsp almond extract

Cake: Beat together first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 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.

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

Caramel-Pecan Frosting: Place chopped pecans in a single layer in a shallow pan. Bake at 350 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 confectioners sugar and vanilla and almond extracts, beating at medium-high speed until smooth (about 1 minute). Stir in pecans. Use immediately.