Blonde Texas Sheet Cake

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 (18 1/4 ounce) package cake mix
• 1 cup buttermilk
• 1/3 cup butter, melted
• 4 egg whites
• 1/4 teaspoon almond extract
• 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

Recipe

• 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.