5/31/07

Almond Sour Cream Cake

Almond is one of my favorite flavors. When I saw this recipe I had to copy it down, as I think the almond, milk and sour cream is going to make for an awesome cake. The original recipe called for 2 t vanilla and 2 t almond but I love love love almond cake and almond muffins so I removed the vanilla and made it 4 teaspoons of almond instead. Also, it called for 1/4 c oil. However, with the amount of sour cream and milk in the recipe I omitted the oil. The original also used water instead of milk, but I'm substituting milk, or perhaps half milk, half cream. I'm going to have fun with this one!



Almond Sour Cream Cake


2 (18 ounce) boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups milk
4 teaspoons almond extract
2 cups sour cream
8 large egg whites, room temperature

Place all dry ingredients in a large mixing bowl and whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans. Bake at 325° until cake tests done.

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