white almond sour cream wedding cake

🥘 Ingredients

• • white cake mix
• • all-purpose flour
• • granulated sugar
• • salt
• • water
• • vegetable oil
• • real vanilla
• • almond extract
• • sour cream
• • egg whites

📝 Instructions

1. 1 place all dry ingredients in a large mixing bowl and stir together with a wire whisk
2. 2 add the remaining ingredients and beat on medium speed for 2 minutes
3. 3 pour into greased and floured cake pans , filling each pan a little over half full
4. 4 lightly tap cake pans on counter to bring air bubbles to top
5. 5 bake in preheated 325 f oven until cake tests done
6. 6 baking time varies according to the size and depth of pans being used
7. 7 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
8. 8 in 2" deep pans , this recipe makes:
9. 9 one 14" round and one 6" round
10. 10 or one 16" round
11. 11 or one 12" round and one 10" round
12. 12 or one 12 x 18" sheet cake
13. 13 or one 12" round and one 8" round and one 6" round
14. 14 or two 9" squares
15. 15 or 5 dozen cupcakes
16. 16 half the recipe makes:
17. 17 two 7" rounds
18. 18 or two 6" rounds and 6 cupcakes
19. 19 for chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites
20. 20 for liqueur flavors: substitute alcohol for about 1 cup of the water in the recipe
21. 21 for berry flavors: use frozen berries , thaw reserving the juice
22. 22 substitute the berry juice for part of the water in the recipe , and stir the berries in at the end
23. 23 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
24. 24 for white chocolate: melt 8oz white baking chocolate & cool slightly
25. 25 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
26. 26 doesn't bake up quite as high as the original , so add a pinch more batter to the pans