"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Cake - White-Blond Sheet Cake and Caramel - Pecan Frosting Recipe

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This recipe for Cake - White-Blond Sheet Cake and Caramel - Pecan Frosting, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, June 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 package white cake mix (18.25-ounce)
1 cup buttermilk
1/3 cup butter, melted
4 egg whites
1/4 teaspoon almond extract

Frosting:
1 cup pecans, chopped and toasted, optional
1/2 cup butter
1 cup light brown sugar
1/3 cup buttermilk
2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Directions:
Directions:
Cake:
Beat first 5 ingredients at low speed with mixer for 2 minutes or until blended. Pour batter into a greased 15X10-inch jelly-roll pan. Bake at 350 degrees for 15-20 minutes or until tests done with toothpick in center of cake. Cool.

Frosting:
In a 350 degree oven roast pecans for about 6 minutes or until lightly toasted.
Bring butter and brown sugar to a boil over medium heat, stirring constantly for 2 minutes. Remove from heat and slowly add buttermilk, stirring constantly. Return mixture to heat and bring to a boil. Gradually add sifted powdered sugar, vanilla and almond extracts, beating at medium-high speed until smooth (about 1 minute). Stir in pecans. Spread over cake immediately.

 

 

 

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