Blonde Texas Sheet Cake with Caramel Pecan Frosting
It does not get much easier than this box recipe for Blonde Texas Sheet Cake with Caramel Pecan Frosting. Just follow the recipe directions on the box adding in the additional ingredients on the recipe instructions at the web site, and you can have a sheet cake finished and ready to go to your community supper and bake sale in no time. The frosting is a nice blend of pecans and brown sugar, which will taste great against the plain vanilla commercial cake mix.
This is an easy peasy recipe that your young bakers can attempt on their own. Over see their work at the oven, then let them also make the frosting. There are a few steps that might help teach them a few things about the baking process. First, the pecans are toasted. Toasted nuts, including pecans, become drier, nuttier, and slightly more tender when they are baked. You must watch nuts in the oven to ensure they do not burn, which they can do quickly. To help, put parchment paper on the pan and place the nuts on the parchment. When you remove the nuts from the oven, lift them right off the pan (and so the heat) using the parchment. Allow the nuts to cool completely before you use them (so they do not melt your frosting!).
This is a quick and easy cake to make, and one that is cost effective, too, except perhaps for the pecans. The cost of nuts in general in recent years has sky rocketed. Using toasted pecans can allow you to use slightly fewer, if cost is a concern, since toasted nuts are much more fragrant and flavorful than when they are untoasted. Enjoy this cake soon.
Find out how to make this recipe and many others at the website, Caramel Potatoes, by following the link below.
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