Blonde Texas Sheet Cake Recipe

Name: Blonde Texas Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package white cake mix; 1 cup buttermilk; 1/3 cup butter, melted; 4 egg whites; 1/4 teaspoon almond extract; Caramel Pecan Frosting; 1 cup chopped pecans; 1/2 cup butter; 1 cup light brown sugar; 1/2 cup buttermilk; 2 cups powdered sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract

Servings: persons

1 (18 1/4 ounce) package white cake mix
1 cup buttermilk
1/3 cup butter, melted
4 egg whites
1/4 teaspoon almond extract
Caramel Pecan Frosting
1 cup chopped pecans
1/2 cup butter
1 cup light brown sugar
1/2 cup buttermilk
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

1
Beat together the 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.
2
Bake at 350u00b0F for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours. Make Caramel Pecan frosting and pour immediately over cooled cake in pan, and spread quickly to cover cake.
3
FROSTING:
4
Place chopped pecans in a single layer in a shallow pan. Bake at 350u00b0F for 6 minutes or until lightly toasted.
5
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.
6
Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). Stir in pecans. Use immediately.

1727

kcal

Calories

137

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (18 1/4 ounce) package white cake mix, 1 cup buttermilk, 1/3 cup butter, melted, 4 egg whites, and more.

Yes, Blonde Texas Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blonde Texas Sheet Cake

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