White Almond Sour Cream Cake

Baking By steplite Updated 29 Apr 2006 , 10:26pm by loriemoms

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steplite Posted 29 Apr 2006 , 2:25pm
post #1 of 8

Has any one tried to half this recipe with one box of mix? Or is there a recipe on this site of a smaller version? I want to see if I like this without making so much cake. Thanks.

7 replies
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TamiAZ Posted 29 Apr 2006 , 2:32pm
post #2 of 8

I used a white almond sour cream cake all the time when I was doing wedding cakes... It was my most popular flavor. I just split the recipe in half with no problems. I went to double check the recipe and it seems to be the same one. thumbs_up.gif

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loriemoms Posted 29 Apr 2006 , 3:13pm
post #3 of 8

This is also my faverite recipe...I use it for all my flavors (just change the type of extracts and the type of cake mix) I even made a red velvet cake with it!

I have halved it several times (especailly to make cupcakes) and it works great!

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steplite Posted 29 Apr 2006 , 4:37pm
post #4 of 8

Has anyone used it with yellow cake mix? I quess you then use whole eggs, I don't know. Thanks

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cindy6250 Posted 29 Apr 2006 , 4:46pm
post #5 of 8

I'm sure you could use a yellow mix. The recipe is very much like the extender recipe except that almond extract is added. I love the almond flavoring in the white cake.

Cindy

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qtkaylassweets Posted 29 Apr 2006 , 4:47pm
post #6 of 8

I keep hearing about this extender recipe. What is it????

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qtkaylassweets Posted 29 Apr 2006 , 4:52pm
post #7 of 8

Never mind- I found it!

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loriemoms Posted 29 Apr 2006 , 10:26pm
post #8 of 8
Quote:
Originally Posted by steplite

Has anyone used it with yellow cake mix? I quess you then use whole eggs, I don't know. Thanks




I use whole eggs (8 of them, as here in NC you need to add more eggs)
and I have used just about every kind of cake mix with this recipe..including yellow. (I used butter extract instead of the almond)

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