Texas Recipes
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.
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.
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.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.