My dear cousin, Tracy Roman Gilbert, lives in SHERMAN, TX. Sherman is my Mom's hometown and, my late grandmother, Evelyn Slagle lived there for over 40 years. I grew up visiting Sherman and, I have many fond memories of this great north Texas town. Tracy reminded me of a DIVINE recipe a few weeks ago. She is a great cook and, through the years, she has shared many wonderful recipes with me.
Blonde Texas Sheet Cake With Caramel-Pecan Frosting
For the cake:
1 pkg. (18.25 ounces) white cake mix 1 c. buttermilk 1/3 c. butter, melted 4 egg whites ¼ tsp. almond extract
For the 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
To make the cake, beat the cake mix, buttermilk, butter, egg whites and almond extract together with an electric mixer at low speed for 2 minutes or until blended. Pour batter into a 15- by 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 for 2 hours.
To make the 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 ½-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 stand mixer. Gradually add powdered sugar and vanilla and almond extracts, beating at medium-high speed until smooth. Stir in pecans.
Pour immediately over cooled cake in pan and spread quickly to cover cake.