Monday, October 5, 2009

White Sour Cream Almond Cake

Here's the recipe I use for a majority of my cakes (I cut this recipe in half).

2 boxes white cake mix (I prefer Duncan Hines)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 t. salt
2 2/3 c. water, room temperature
1/4 c. vegetable oil
2 t. real vanilla
2 t. almond extract
2 cups sour cream, at room temperature
8 large egg whites, at room temperature

Mix all dry ingredients in large mixing bowl - whisk until mixed.  Add the remaining ingredients and beat on medium speed for 2 minutes.  Stop and scrap bowl as needed.  Pour into greased and floured cake pans, filling each pan slightly over half full.  Lightly tap cake pans on hard surface to bring air bubbles to top.  Bake in preheated, 325 degree oven until cake tests done.

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