Blond Texas Sheet Cake

Yup Another one :)

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.

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 (recipe follows)

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.

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.

Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.

Caramel-Pecan Frosting:

Yield: Makes 3 cups
Cook Time: 10 Minutes
Prep Time: 10 Minutes
Bake: 6 Minutes

1 cup chopped pecans
1/2 cup butter 
1 cup light brown sugar
1/3 cup buttermilk
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Place chopped pecans in a single layer in a shallow pan.

Bake at 350° for 6 minutes or until lightly toasted.

Bring butter and brown sugar to a boil in a 3 1/2-qt. 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 electric stand mixer. Gradually add powdered sugar and vanilla and almond extracts, beating at medium-high speed until smooth (about 1 minute). Stir in pecans. Use immediately.