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Blonde Texas Sheet Cake Recipe

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This recipe for Blonde Texas Sheet Cake, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
1 (18.25-oz) package white cake mix
1 cup butter milk
1/3 cup butter, melted
4 egg whites
1/4 teaspoon almond extract

FROSTING:
1 cup chopped pecans
1/2 cup butter
1/2 cup light brown sugar
1/3 cup buttermilk
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Directions:
Directions:
Beat together 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. Bake at 350 for 15-20 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 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 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. Pour immediately over cooled cake in pan and spread quickly to cover cake.

 

 

 

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