This cake was a hit with my bunco group! I love how it is so fluffy and light! The icing made it super! I was wondering how many calories are in the cake by itself. Thanks.
Blond Texas Sheet Cake
Photo: Beth Dreiling; Styling: Rose Nguyen
Here's a spin on the beloved chocolate Texas Sheet Cake. To serve as large triangles, cut cake into 5- x 5-inch squares, and then cut squares corner to corner.
Yield: Makes 12 servings
- 1 (18.25-oz.) package white cake mix
- 1 cup buttermilk
- 1/3 cup butter, melted
- 4 egg whites
- 1/4 teaspoon almond extract
- Caramel-Pecan Frosting
- 1. Beat together first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15- x 10-inch jelly-roll pan.
- 2. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours.
- 3. Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.
- Note: For testing purposes only, we used Pillsbury Moist Supreme Premium Classic White Cake Mix.
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