A homemade white sour cream cake

This morning I was looking over some of my recipe files from 2007 and found this one for a homemade white cake. When I looked over the ingredients it sounded very, very similar to the two cakes I made for my daughters birthdays that winter. So very similar that i might even be a copy of it - even though I had this one in a file marked so I knew I hadn't used it yet. Still, with thousands of recipes in my collection and the way recipes are handed down between friends and families and the billions printed in cookbooks, it's possible I have this in my records a number of times.

White Almond Sour Cream Cake

2  boxes white cake mix
2 c all-purpose flour
2 c granulated sugar
1 1/2 t salt
2 2/3 c milk
1/4 c vegetable oil
2 t real vanilla
2 t almond extract
2 c sour cream
8 large egg whites, room temperature

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan about half full. Lightly tap cake pans on counter to bring air bubbles to top. Cut through batter with a toothpick or tip of a knife to break large bubbles. Bake in preheated 325° F oven until cake tests done. Cool and decorate as you wish.

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