| 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. | 
