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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I got this out of Southern Living-it sounds really good! The recipe for the icing will follow. Ingredients:
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 |
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 |
Directions:
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 350°F 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 350°F 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.
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