Almond Sour Cream White Cake
This recipe makes one 12x8 sheet
cake, or one 12" round and one 8" rounds.
2 boxes (18 oz. each) white cake mix
2 cups all-purpose flour
2 cups sugar
1 1/2 tsp salt
2 2/3 cups water
1/4 cup veg. oil
2 tsp vanilla
2 tsp almond extract
2 cups sour cream
8 large egg whites, at room temperature
Place all dry ingredients in a large bowl and whisk
with a wire whisk. Add the remaining ingredients
and beat on medium speed for 2 minutes.
Pour into greased, floured, and parchment-paper
lined pans, filling a little more than half-full.
Lightly tap pans to get any air bubbles out.
Wrap your Bake-Even strips around the pans.
Bake in preheated 325 degree oven until cake
tests done. My 10" layer took EXACTLY 30
minutes in my oven. But start testing at 20
minutes, and go from there.
This recipe makes one 12x8 sheet
cake, or one 12" round and one 8" rounds.
2 boxes (18 oz. each) white cake mix
2 cups all-purpose flour
2 cups sugar
1 1/2 tsp salt
2 2/3 cups water
1/4 cup veg. oil
2 tsp vanilla
2 tsp almond extract
2 cups sour cream
8 large egg whites, at room temperature
Place all dry ingredients in a large bowl and whisk
with a wire whisk. Add the remaining ingredients
and beat on medium speed for 2 minutes.
Pour into greased, floured, and parchment-paper
lined pans, filling a little more than half-full.
Lightly tap pans to get any air bubbles out.
Wrap your Bake-Even strips around the pans.
Bake in preheated 325 degree oven until cake
tests done. My 10" layer took EXACTLY 30
minutes in my oven. But start testing at 20
minutes, and go from there.
