White Almond Sour Cream Wedding Cake
cake, sour cream, sugar, egg, flour, vanilla, almond
Ingredients
2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury) 2 cups all-purpose flour 2 cups granulated sugar 1 1/2 teaspoons salt 2 2/3 cups water 1/4 cup vegetable oil 2 teaspoons real vanilla 2 teaspoons almond extract 2 cups sour cream 8 large egg whites
Directions for White Almond Sour Cream Wedding Cake Recipe
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap cake pans on counter to bring air bubbles to top. Bake in preheated 325° F oven until cake tests done. Baking time varies according to the size and depth of pans being used. I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans. In 2" deep pans, this recipe makes:. One 14" round and one 6" round. or One 16" round. or One 12" round and one 10" round. or One 12 X 18" sheet cake. or One 12" round and one 8" round and one 6" round. or Two 9" squares. or 5 dozen cupcakes. Half the recipe makes:. Two 7" rounds. or Two 6" rounds and 6 cupcakes. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites. For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe. For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond. For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
Read the full directions on Food.com
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