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Texas Blonde Sheet Cake Recipe

Ingredients
  • 1 Pillsbury moist supreme premium classic white cake mix
  • 1 cup buttermilk
  • 1/3 cup butter
  • 3 Eggs
  • 1/4 teaspoon almond extract
  • 2 teaspoons Vanilla
Directions
Beat all together on low for 2 minutes. Pour into greased jelly roll pan (lipped cookie sheet). Bake 15 to 20 minutes at 350°. Cool in pan 2 hours. Spread on frosting.

FROSTING FOR TEXAS BLONDE SHEET CAKE:

1 C. pecans, chopped (can bake on cookie sheet at 350° for 6 minutes to toast if desired)

1/2 C. butter

1 C. light brown sugar

1/3 C. buttermilk

2 C. powdered sugar

1 to 2 tsp. vanilla

1/4 tsp. almond extract

Bring butter and brown sugar to boil over medium heat, whisking constantly. Remove and whisk in milk. Return to heat and bring back to a boil. Pour in mixing bowl and gradually beat in powdered sugar. Add vanilla and almond extracts. Beat on medium-high until smooth, about 1 minute. Stir in pecans and spread on cake immediately as this will set up and be hard to spread it you don't do it quickly.

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