White Almond Sour Cream Cake
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posted 12 Mar 2011
 
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
White Almond Sour Cream Cake
 
Full Yield: In 2" deep pans, 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
  1/2 Yield: In 2" deep pans, two 7" rounds OR two 6" rounds and 6 cupcakes
 
Directions:
 
1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
 
2. Add the remaining ingredients and beat on medium speed for 2 minutes.
 
3. Pour into greased and floured cake pans, filling each pan a little over half full.
 
4. Lightly tap cake pans on counter to bring air bubbles to top.
 
5. Bake in preheated 325° F oven until cake tests done.
 
6. Baking time varies according to the size and depth of pans being used.
 
7. Use Wilton's Bake Even Strips on cake pans to ensure a level-topped cake which requires absolutely no trimming -- highly recommend or use good quality professional baking pans.
 
8. For chocolate cake, use chocolate mixes and substitute 6 whole eggs for the egg whites.
 
9. For liqueur flavors, substitute alcohol -- such as champagne or Kahlua, for about 1 cup of the water in the recipe.
 
10. 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.
 
11. 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.
 
12. For white chocolate, melt 8 oz white baking chocolate & cool slightly. Use 6 whole eggs in the recipe instead of the whites and 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.


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