White Texas Sheet Cake from a Boxed Cake Mix
Description
Take that white or yellow boxed cake mix to a higher level with this amazing recipe. This sheet cake is made with the cake mix, egg whites, milk, butter and vanilla extract and slathered with a celicious butter pecan icing.
Ingredients
Cake:
3 egg whites
15.25 oz. box white or yellow cake mix
1/2 c. salted butter, melted
3/4 c. milk (skim, whole milk, or buttermilk)
1 t. vanilla extract
Butter Pecan Icing:
1/2 c. butter
1/2 c. milk or buttermilk (from skim to whole milk)
1 t. vanilla extract
1 c. roasted pecan pieces or coarsely chopped roasted pecans
16 oz. box powdered sugar
Directions
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Preheat oven to 350 degrees F. Grease only the bottom of a 9x13 sheet pan or jelly roll pan, especially if using a non-stick pan.
If toasting the pecans in the same oven as baking the cake, toast them now, on a baking sheet for 7-8 minutes.
IGNORE directions on the cake mix box. Instead beat the egg whites with a hand mixer in a large bowl until just frothy or foamy, DON'T whisk to soft peaks.
Add the cake mix, the melted butter, milk and vanilla; beat on medium-low for 30 seconds until well combined. Set a timer and beat for 2 minutes on medium speed.
PRO TIP: Don’t skimp on the time because ot will make a big difference in the texture of the cake.
Dollop the cake batter into the prepared pan; spread to the edges of the pan.
Bake for 21 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. Do not over bake.
Remove the cake from the oven; place on a wire cooking rack. Let it stand for 10 minutes before pouring the icing over the warm cake.
Butter Pecan Icing:
While the cake is cooling for 10 minutes, make the icing. Melt the butter in a medium saucepan over medium heat, stirring often. Do not boil it.
Stir in milk and vanilla extract; stir in the roasted pecans now so that they soak up some of the yummy butter flavor before adding powdered sugar.
Add the powdered sugar all at once; stir vigorously until the powdered sugar is smooth.
When the cake has cooled 10 minutes in the pan, pour the icing all over the cake; spread it evenly all over to the edges.
Let the icing firm up at least 15 minutes before serving. The cake could be served at room temperature or refrigerated.
Store the cake, covered, in the refrigerator.
15 servings.
*If the icing starts to firm up before pouring onto the cake, just heat it up again over medium heat, until pourable again.