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.
