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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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.
3. Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.
4. Note: For testing purposes only, we used Pillsbury Moist Supreme Premium Classic White Cake Mix.
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