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
- Combine dry ingredients and stir. In mixing bowl, combine sour cream, water, eggs, & flavorings. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & mix on medium speed for 2 minutes.
Pour into prepared pans and bake at 325 degrees….check at 35 minutes to see if middle of cake springs back when touched and the cake will be slightly pulled away from the pan.
WORKS WELL FOR CUPCAKES