Blonde Texas Sheet Cake

• 1 (18 1/4 ounce) package white cake mix
• 1 cup buttermilk
• 1/3 cup butter, melted
• 4 egg whites
• 1/4 teaspoon almond extract
• Caramel Pecan Frosting
• 1 cup chopped pecans
• 1/2 cup butter
• 1 cup light brown sugar
• 1/2 cup buttermilk
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

1. Beat together the first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15x10 inch jelly roll pan.
2. Bake at 350u0b0F for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours. Make Caramel Pecan frosting and pour immediately over cooled cake in pan, and spread quickly to cover cake.
3. FROSTING:
4. Place chopped pecans in a single layer in a shallow pan. Bake at 350u0b0F for 6 minutes or until lightly toasted.
5. Bring butter and brown sugar to a boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat and slowly whisk in buttermilk.
6. Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). Stir in pecans. Use immediately.

white cake, buttermilk, butter, egg whites, almond, caramel pecan frosting, pecans, butter, light brown sugar, buttermilk, powdered sugar, vanilla extract, almond

Taken from www.food.com/recipe/blonde-texas-sheet-cake-238914 (may not work)