Blond Texas Sheet Cake

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.

Yield: Makes 12 servings

Ingredients

• 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

Preparation

1. 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.

2. 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.

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

Note: For testing purposes only, we used Pillsbury Moist Supreme Premium Classic White Cake Mix.