Blonde Texas Sheet Cake
photo by Marie Nixon
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
1 cake
ingredients
- 1 (18 1/4 ounce) package white cake mix
- 1 cup buttermilk
- 1⁄3 cup butter, melted
- 4 egg whites
- 1⁄4 teaspoon almond extract
-
Caramel Pecan Frosting
- 1 cup chopped pecans
- 1⁄2 cup butter
- 1 cup light brown sugar
- 1⁄2 cup buttermilk
- 2 cups powdered sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
directions
- 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.
- 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.
-
FROSTING:
- Place chopped pecans in a single layer in a shallow pan. Bake at 350°F for 6 minutes or until lightly toasted.
- 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.
- 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.
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Reviews
-
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.
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RECIPE SUBMITTED BY
FloridaGrl
Keystone Heights, 0