Blonde Texas Sheet Cake 
With Caramel-Pecan Frosting

For the cake:

1 pkg. (18.25 ounces) white cake mix
1 c. buttermilk
1/3 c. butter, melted
4 egg whites
¼ tsp. almond extract

For the frosting:

1 c. chopped pecans
½ c. butter
1 c. light brown sugar
1/3 c. buttermilk
2 c. powdered sugar
½ tsp. vanilla extract
¼ tsp. 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. 

Serves 12.