Blond Texas Sheet Cake

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Photo: Beth Dreiling; Styling: Rose Nguyen
Yield:
Makes 12 servings
July 2007
RECIPE BY Southern Living

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.

Ingredients

  • 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

How to Make It

Step 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.

Step 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.

Step 3

Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.

Step 4

Note: For testing purposes only, we used Pillsbury Moist Supreme Premium Classic White Cake Mix.

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