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Ingredients
- 2 boxes white cake mix
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 tsp salt
- 2 2/3 cups water
- 1/4 cup vegetable oil (= 4 Tbsp)
- 2 tsp real vanilla
- 2 tsp almond extract
- 2 cups (16 oz) sour cream
- 8 large egg whites
Details
Servings 2
Adapted from wilton.com
Preparation
Step 1
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.
This recipe makes:
One 14” round and one 6” round or
One 16” round or
One 12” round and one 10” round or
One 12 X 18” sheet cake or
One 12” round and one 8” round and one 6” round or
Two 9" squares
Half the recipe makes:
Two 8” rounds or
Two 6” rounds and 6 cupcakes
Double the recipe makes:
one 18" round + one 10" round
all 4 sizes in the Wilton petal pan set
One fourth the recipe makes:
two 5" rounds
For chocolate cake: use chocolate mixes, omit almond extract and substitute 6 whole eggs for the whites.
For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe
For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
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