You Asked For It: Blond Texas Sheet Cake With Caramel-Pecan Frosting
Linda Bittaker of Clearwater recently asked our readers to share their recipes that feature buttermilk. From blueberry buttermilk pancakes to fried green tomatoes, the response has been fantastic. Today, Deborah Griswold of Dunedin shares the last of the buttermilk recipes. Blond Texas sheet cake starts with a mix and is a nice, easy-to-make dessert for the family. A few notes about the frosting: It is imperative that you use it right away. Do not make it until you can give it your undivided attention. It sets up quickly, so even leaving it in the bowl to answer the phone will ruin it. This dessert has a prominent almond flavor. If you prefer, you can leave out the almond flavoring, or substitute by adding 1/4 teaspoon more vanilla.
Also on the topic of buttermilk, Diana Hirons of Clearwater writes to us about SaCo cultured buttermilk blend powder. She says it has worked well in recipes and can be found in most supermarkets.
Peggy Miller of Spring Hill is looking for a key lime pie recipe that has sweetened condensed milk, limeade and Cool Whip in a graham cracker crust.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail email@example.com. Include your name, city and phone number.
© 2014 Tampa Bay Times
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
¼ teaspoon almond extract
For the frosting:
1 cup chopped pecans
½ cup butter
1 cup light brown sugar
1/3 cup buttermilk
2 cups powdered sugar
½ teaspoon vanilla extract
¼ 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 ½-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.
Source: Deborah Griswold, Dunedin