I have gotten rave reviews from this cake over the years. It has a wonderful flavor and moistness. Don’t forget to wrap and freeze your layers while they are still warm!
***This recipe does not work as well with fondant covered cakes–it is a little too soft for the weight of the fondant. The White Almond Sour Cream (doctored) recipe is a better choice if you are covering in fondant.
1 box White Cake Mix
5 Tablespoons all purpose flour (34g)
Ingredients as listed on the box (water, oil, and eggs) For the White Cake mix I increase the oil to 1/3 cup
1/8 teaspoon almond (or imitation almond) extract
Sift cake mix into mixing bowl. (Sifting noticeably improves the texture)
Add ingredients listed on the box.
Add vanilla, almond, and mayo.
Mix all ingredients for 2 minutes on medium speed.
Leftover batter can be refrigerated for up to one day.
Pour into 2 greased and floured 8″ pans and bake at 325 degrees until cake springs back when touched in the center.
THIS ALSO WORKS WELL FOR CUPCAKES