Food and Recipes Desserts Cakes Blond Texas Sheet Cake 2.3 (3) 3 Reviews 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on July 4, 2022 Print Share Share Tweet Pin Email Photo: Beth Dreiling; Styling: Rose Nguyen Yield: 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 Directions 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°F 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. Note: For testing purposes only, we used Pillsbury Moist Supreme Premium Classic White Cake Mix. Print