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 ( I use Duncan Hines 15.25 oz. cake mix)
5 Tablespoons all purpose flour (34g)
Ingredients as listed on the box (water, oil, and eggs) plus 2 Tablespoons Mayonnaise
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, flour and mayonnaise
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 25 to 30 minutes or until a toothpick inserted in the center come out clean or with just a few crumbs
THIS ALSO WORKS WELL FOR CUPCAKES – for cupcakes bake at 350 degrees for 20 to 24 minutes