Blond Texas Sheet Cake With Caramel-Pecan Frosting For the cake: 1 package (18.25 ounces) white cake mix 1 cup buttermilk 1/3 cup butter, melted 4 egg whites 1/4 teaspoon almond extract For the frosting: 1 cup chopped pecans 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 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 1/2-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.
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