BLOND TEXAS SHEET CAKE Recipe
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Category: |
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Ingredients: |
Ingredients: 1 (18.25 oz.) package white cake mix
1 cup buttermilk
1/3 cup butter, melted
4 egg whites
1/4 tsp. almond extract
Caramel-Pecan Frosting
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1 cup chopped pecans
1/2 cup butter
1 cup light brown sugar
1/2 cup buttermilk
2 cups powdered sugar (sifted)
1/2 tsp. vanilla extract
1/4 tsp. almond extract
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Directions: |
Directions:1. Beat together first 5 ingredients 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 degree 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 the cake. Makes 12 servings.
Icing directions:
1. Place chopped pecans in a single layer on a cookie sheet. Bake at 350 degrees for 6 minutes or until lightly toasted
2. 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.
3. Return mixture to heat and bring to a boil. Pour into bowl of a heavy duty electric stand mixture. Gradually add powdered sugar
and vanilla and almond extracts, beating at medium-high speed until smooth (about 1 minute). Stir in pecans. Use immediately. |
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