White Almond Sour Cream Cake
(Also known as the Extended Recipe)
This cake is delicious, and dense enough to work well with carved cakes. However, if you have a lot of intricate carving to do, the “Durable Recipe” in the Recipe section is probably the best bet. You can use this basic recipe for any flavor of cake mix. Enjoy!
Ingredients Do not follow ingredients on the back of the box, use the ingredients listed below.
1 box cake mix, sifted
1 cup all purpose flour
1 cup granulated sugar
generous dash of salt
1 cup sour cream
1 cup water
3 whole eggs
2 teaspoons vanilla
1/2 teaspoon almond or lemon or you can use all vanilla
THIS MAKES APPROXIMATELY 7 CUPS OF BATTER
- In the bowl of your mixer, combine dry ingredients and whisk at least 30 seconds to blend. In another bowl, combine sour cream, water, eggs, & flavorings. Add the wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to beat for the second minute.
Pour into prepared pans and bake at 325 degrees….check at 35 minutes to see if middle of cake springs back when touched, a toothpick inserted in the center of the cake come out clean or with just a few crumbs attached, and the cake will be slightly pulled away from the pan. We bake at 325 degrees to decrease the height of the dome on the cakes.
WORKS WELL FOR CUPCAKES