Blond Texas Sheet Cake Recipe
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Category: |
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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
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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. |
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Number Of
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Number Of
Servings:12 |
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