Sublime Saturday - "Buttermilk Blonde Sheet Cake"

Oh man do I adore sheet cake.  Yummy is an understatement to this classic dessert, but sometimes I need something a bit lighter in taste then classic chocolate texas sheet cake.  And that is why I have this Blonde version of the original masterpiece.  Oh heavens is this divine.  I whipped this up a few Sundays ago for dessert, and the entire sheet was gone in three days from our little family of four.  Unfortunately I was the one who ate half of it, too bad it's swimsuit season!  Oh well, the extra calories were worth every single incredible bite.  Enjoy and have a Super Saturday with your loved ones.  We will be busy swimming with the kiddos, having a make your own pizza party with friends and all the boys, and enjoying a much needed date night with the Hubs. 

BLONDE  Buttermilk TEXAS SHEET CAKE, with Coconut (adapted by Me!)
  • 2 C. Sugar
  • 1/2 cup shortening
  • 2 egg whites, beaten and at room temperature
  • 2 C. flour
  • 1 tsp. baking soda
  • 1 tsp. salt (I use sea salt)
  • 1 1/2  C. buttermilk, at room temperature
  • 1 tsp. almond extract (pure, not imitation)
  • 1 tsp. vanilla extract (pure, not imitation) 
Cream shortening and sugar. Add beaten egg whites.  Mix together flour, soda and salt, and set aside.  In a bowl mix extracts with buttermilk and set aside. Add flour mixture to creamed mixture alternating with the buttermilk mixture.  DON'T OVER MIX. Pour on a buttered jellyroll pan (cookie sheet with sides).  Bake at 350 for about 20-25 minutes, just until barley golden around edges only.  Cool completely then top with Buttermilk Icing.  Enjoy!
  • 1 stick (1/2 a cup) room temperature butter or margarine
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/3 cup buttermilk
  • 1, 16 ounce box of powdered sugar, or 3-4 cups.
  • 1 cup of coconut flakes
  • 1 c. chopped pecans or walnuts (optional, I always do half the pan with nuts, the other half without)
Melt Margarine on stove on low heat, then remove from stove.  Add buttermilk. Whisk in the powdered sugar, 1 cup at a time.  Add extracts and stir, then mix in coconut and nuts.  Cool completely then frost cooled cake. 

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