Blonde Texas Sheet Cake

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. 

Photo Credit:  MY RECIPES

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. 

Serves 12.