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Ingredients
- Cake:
- 1 (18 1/4 ounce) package white cake mix
- 1 cup buttermilk
- 1/3 cup butter, melted
- 4 egg whites
- 1/4 tsp 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 tsp vanilla extract
- 1/4 tsp almond extract
Preparation
Step 1
Beat together the 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 degrees 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.
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 1/2 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 electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts, beating at medium-high speed until smoooth (about 1 minute). Stir in pecans. Use immediately.