The Chocolate Sheet Cake or 22 Minute Sheet Cake has been around a while and enjoyed or perhaps a favorite of many. Here's the Blond Texas Sheet Cake recipe. It's easy, quick, and oh so good! Either of the icing will work for it. Just take your pick.

Blond Texas Sheet Cake

White Cake Mix (18.25 oz.)
1 cup buttermilk
1/3 cup oleo or butter, melted
4 egg whites
1 tsp. almond flavoring
1 tsp. butter flavoring
1 tsp. vanilla

Beat together all ingredients for 2 minutes on medium until blended. Pour batter into a sprayed 15 x 10 inch cookie sheet that has sides.

Bake at 350 degrees for 15-20 minutes or till tests done in the middle. Cool in pan on wire rack.

Ice with a bought can of Caramel-Pecan Frosting OR make the following Caramel Pecan Frosting which will give a richer and more similar version to the original chocolate version.

1 cup chopped pecans
1/2 cup butter or oleo
1 cup brown sugar
1/3 cup buttermilk
2 cups powdered sugar
1/2 tsp. vanilla
1/4 tsp. almond flavoring

Place chopped pecans in a single layer in shallow pan Bake at 350 for 6 min. or until lightly toasted.

Bring butter or oleo and brown sugar to a boil in a 3 1/2 qt. saucepan over medium heat, about 2 minutes, stirring constantly. 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. Beat at medium speed until smooth (about a minute). Stir in pecans. Spread immediately over cake.
Marvis in Texas


http://www.nancyskitchen