Blond Texas Sheet Cake with
Caramel-Pecan Frosting
Ingredients
Cake
- 1 (18.25 ounce) box white cake mix
- 1 cup buttermilk
- 1/3 cup butter, melted
- 4 egg whites
- 1/4 teaspoon almond extract
Frosting
- 1 cup chopped pecans
- 1/2 cup butter
- 1 cup light brown sugar
- 1/3 cup buttermilk
- 2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Heat oven to 350 degrees F.
- To make the cake, beat the cake mix, buttermilk, butter, egg whites and almond
extract together with an electric mixer at low speed for 2 minutes or until blended.
Pour batter into a 15 x 10-inch jellyroll pan.
- Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out
clean. Cool in pan on a wire rack for 2 hours.
- To make the frosting, place chopped pecans in a single layer in a shallow pan.
Bake at 350 degrees 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 stand
mixer. Gradually add powdered sugar and vanilla and almond extracts, beating at
medium-high speed until smooth. Stir in pecans.
- Pour immediately over cooled cake in pan and spread quickly to cover cake.
Serves 12.
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