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Blond Texas Sheet Cake Recipe

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

Contributor:  
Contributor:  
Susan Ozburn

Category:
Category:

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

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

Directions:
Directions:
Cake:
Beat together 5 ingredients at low speed with an electric mixer 2 minutes or until well blended. Pour batter into a greased 15x10-inch jelly roll pan.
Bake at 350 degrees for 15 to 20 minutes or until a wooden pick inserted into the center of the cake comes out clean. Cool in pan on wire rack 2 hours.
Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.

Caramel-Pecan 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 minuets). Remove from heat and slowly whisk in buttermilk. Return mixture to heat and bring to a boil. Pour into bowl of heavy duty electric stand mixer. Gradually add powdered sugar, vanilla and almond extract, beating at medium-high speed until smooth(about a minute). Stir in pecans. Spread on cake immediately.

Number Of Servings:
Number Of Servings:
12

 

 

 

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