Total Time
30mins
Prep 0 mins
Cook 30 mins

I got this out of Southern Living--it sounds really good! The recipe for the icing will follow.

Ingredients Nutrition

Directions

  1. Beat together the first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15x10 inch jelly roll pan.
  2. Bake at 350°F for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours. Make Caramel Pecan frosting and pour immediately over cooled cake in pan, and spread quickly to cover cake.
  3. FROSTING:.
  4. Place chopped pecans in a single layer in a shallow pan. Bake at 350°F for 6 minutes or until lightly toasted.
  5. Bring butter and brown sugar to a boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat and slowly whisk in buttermilk.
  6. Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). Stir in pecans. Use immediately.

Reviews

(6)
Most Helpful

WOW, this cake is AMAZING! I took this cake to work and by lunch there was nothing left but crumbs. I received many compliments and one coworker said this was now his favorite cake - beating out a cake that his grandmother always made for him. The cake is very moist, easy to make, and the icing out of this world.

Oscar11 October 26, 2013

excellent!! Made some amendments to the cake so my review mainly reflects the frosting recipe. The buttermilk gives the frosting just enough "twang" to keep it from being too sweet. I made this for a large bbq and got rave reviews. I even had a bit the next day and I think it was even better!

GinaCucina June 02, 2012

This may be my favorite cake of all time. A woman at work brought it to the office, and I was hooked. Now I request as my birthday cake every year. The frosting reminds me of a praline. Yum!

Boomerang Longhorn February 27, 2011

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