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BLOND TEXAS SHEET CAKE Recipe

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This recipe for BLOND TEXAS SHEET CAKE is from The Phillips Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:

1 pkg. white cake mix
1 C. buttermilk
1/3 C. butter, melted
4 egg whites
¼ tsp. almond extract


Caramel-Pecan Frosting:

1 C. chopped pecans
½ C. butter
1 C. light brown sugar
1/3 C. buttermilk
2 C. powdered sugar
½ tsp. vanilla extract
¼ tsp. almond extract

Directions:
Directions:
Directions:
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 ½ qt. 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. Use immediately.

Directions for Icing:

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.
Bake at 350 degrees 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.
Prepare Caramel-Pecan Frosting: Pour immediately over cooled cake in pan, and spread quickly to cover cake.

 

 

 

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