Blond Texas Sheet Cake
Yield: Makes 12 servings
a.. 1 (18.25-oz.) package white cake mix
b.. 1 cup buttermilk
c.. 1/3 cup butter, melted
d.. 4 egg whites
e.. 1/4 teaspoon almond extract
f.. Caramel-Pecan Frosting - see below
Preparation
1.. 1. Beat together first 5 ingredients at low speed with an electric mixer
2 minutes or until blended. Pour batter into a greased 15- x 10-inch jelly-roll
pan.
2.. 2. Bake at 350° 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.. 3. Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in
pan, and spread quickly to cover cake.
4.. Note: For testing purposes only, we used Pillsbury Moist Supreme Premium
Classic White Cake Mix.
Caramel-Pecan Frosting
Recipe Time
Cook Time: 10 Minutes
Prep Time: 10 Minutes
Bake: 6 Minutes
Yield: Makes 3 cups
a.. 1 cup chopped pecans
b.. 1/2 cup butter
c.. 1 cup light brown sugar
d.. 1/3 cup buttermilk
e.. 2 cups powdered sugar
f.. 1/2 teaspoon vanilla extract
g.. 1/4 teaspoon almond extract
Preparation
1.. 1. Place chopped pecans in a single layer in a shallow pan.
2.. 2. Bake at 350° for 6 minutes or until lightly toasted.
3.. 3. 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.
4.. 4. Return mixture to heat, and bring to a boil. Pour into bowl of a
heavy-duty electric stand mixer. Gradually add powdered sugar and vanilla and
almond extracts, beating at medium-high speed until smooth (about 1 minute).
Stir in pecans. Use immediately.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
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