Well I made the white almond sour cream cake yesterday(1/2 recipe) with pineapple filling, cream cheese Icing, topped with coconut. took it to work and everyone went crazy over it. They swore it was homemade. I changed the recipe just a little by using a stick of creamed butter,(as I do with all my box mixes) 1/4 cup canola oil and a cup of milk. I usually only make homemade and I wanted it to taste as close to it as possible. This cake was just yummy!!
I'm glad that you like it!! 
It's my favorite....and I'm going to write down how you made it and give it a try....I always use milk too. 
Thanks for sharing!!
~Denise
Tomay, did you use DH? Some people say they don't use the almond just vanilla. I thought it was a very good cake considering that I usually only bake homemade. The cake rose beautifully. I had a tall 8 in. cake. I bake the DH golden butter recipe most of the time with the extender. That mix calls for one stick of butter. I started doing all the mixes with butter and 1/4 cup canola oil along with the extender and Watkins vanilla. I don't do a lot of white cakes because I never seem to use all those yokes. But this is one white cake I'll be making a lot. I found the recipe on Recipezaar. But it's been posted on CC a few times in the forums. The cream cheese Icing was a nice change from buttercream along with that coconut.... Pineapple filled....TO DIE FOR!!!
I made this cake (1/2 recipe) today and i thought it was tasty considering that I don't really care for almond flavoring (extract) this was my first doctored mix cake and I did like the texture and the flavor was cool. I filled with BC becasue I wanted raspberry but my preserves has seeds LOL.
Here's a link to a previous thread on this subject. Someone posted the recipe in this thread, but it is not in the recipe section.
http://www.cakecentral.com/cake-decorating-ftopict-32804-white.html+almond+sour+cream
HTH
Diana
Quote by @%username% on %date%
%body%