FROSTING FOR TEXAS BLONDE SHEET CAKE:
1 C. pecans, chopped (can bake on cookie sheet at 350° for 6 minutes to toast if desired)
1/2 C. butter
1 C. light brown sugar
1/3 C. buttermilk
2 C. powdered sugar
1 to 2 tsp. vanilla
1/4 tsp. almond extract
Bring butter and brown sugar to boil over medium heat, whisking constantly. Remove and whisk in milk. Return to heat and bring back to a boil. Pour in mixing bowl and gradually beat in powdered sugar. Add vanilla and almond extracts. Beat on medium-high until smooth, about 1 minute. Stir in pecans and spread on cake immediately as this will set up and be hard to spread it you don't do it quickly.
