December 29, 2007

Improved White Cake with Sour Cream

This week I have two daughters birthdays. One of them is away in England this week so although her birthday is tomorrow we will be celebrating the night she arrives home from London, on January 2nd, which also happens to be her sisters birthday. Both girls insist they need their own cakes... LOL. I don't blame them! I think they do too!

While searching through my collection of recipes for cake ideas I saw this recipe and what caught my eye was that it used my favorite store-bought white cake mixes but added enough ingredients from my kitchen to improve it. It also makes enough for 2 birthday cakes! I plan on making it this week, as soon as I can get to the store to buy more eggs as I currently don't have 8 egg whites in the house after all the holiday baking I just did this week.

After baking I will be freezing the cakes to make it easier to decorate them on Monday or Tuesday. I'm excited to try this one - of course pictures and a review will be forthcoming!

White Cake

2 boxes white cake mix
2 c flour
2 c white sugar
1 1/2 t salt
2 2/3 c water
1/4 c canola oil
2 t vanilla
2 t almond extract
16 oz. sour cream
8 large egg whites, room temperature

Place all dry ingredients in a large mixing bowl and beat just to blend. Add the water, oil, vanilla, almond extract, sour cream and egg whites and beat on medium speed for 2 minutes. Pour into 2-4 greased and floured pans (shape of your choice, 2 9X13 or 4 smaller round), filling each pan about half full. Bake at 325° F oven until cake tests done in the center.Print Friendly and PDF