I just made this recipe that everyone has been saying is so yummy. I cut it in 1/2 as I just wanted the two 8 inch pans.

My question is this. Does this cake not rise real high? I have them in two 8 inch 3 inch high pans and they are not over about 2/3 high. Is this normal?

They smell wonderful and I can't wait to try it but I didn't know if I had a bad cake mix or what.

Thanks

i had the same problem ! this is a really dense cake i did not care for it much only because of the texture i am sure its great for stacking but i just don't like spongey cakes

OK so I guess I did it right. It sure smells devine! I guess the sour cream changes the texture and makes this a different kind of cake huh?

Sour cream is an acid and should produce a more tender cake ...????

I have no doubts this cake is going to be super moist! I just wrapped it up and it was not only moist but a bit sticky feeling.

I have a feeling this cake is going to be WONDERFUL.

It will be!!! It is a great tasting cake.

Cindy

This recipe is wonderful! Thats all anyone aks for. I have found they don't rise as much as others. I add a little more batter in the pan. Hope you enjoy this cake as much as I do. good luck

I tried this recipe last week and it baked up as high as my regular white cakes do. I leveled it just the same. My dd and I think it tastes like angel food cake. It's yummy! I'll see what my sis thinks when i make her b-day cake with it next week.

This is really one of the best cakes I've had! I decided to tort it into three layers for each pan. So I had 6 layers with fresh strawberries and whipped cream as the filling.

I ended up with a super tall cake. It was like 7 or 8 inches high. Also was very heavy!

Everyone loved it and thought the taste and look was wonderful.

Thanks everyone!

This recipe doesn't rise like a "regular" boxed cake. I think it has something to do with the sour cream making the cake more dense. If you are looking for a specific height, make sure to fill your pans 2/3 full with this recipe.

I also noticed my cakes were a bit "sticky" too. I thought I may have undercooked them, but they were done. Everyone who tried this cake loved it too! It is a great recipe! I'm going to attempt the chocolate version soon.

I was wondering about doing it in chocolate also. Would you leave out the almond? I was thinking with chocolate a different flavor would be better to add but I wasn't sure what? Any ideas?

What is this recipe everyone is talking about and where can I find it?

I think the directions say to leave out the almond extract and to use 6 whole eggs instead of the egg whites. I think it might still be nice with the almond, or maybe extra vanilla. Or, depending on the filling, mint, orange, or cherry extracts might work nicely too.

OOOH Chocolate Mint would be lovely! The orange and cherry sounds great too. Great ideas.

This recipe can be found in the recipe section here. It's the White Almond Sour Cream Cake. You won't be sorry if you try it.

Thanks. Am excited to try it.

Joanne,

I just looked and it wasn't there. Do you know where else I could find it? (Or am I just loosing my head?)

Nevermind. I think I found the one everyone is raving about. Had to go to google, but I think it may be it.

Can someone verify if this the correct recipe for the White Almond Sour Cream Cake? I got it via Google. TIA!

http://www.baking911.com/asksarahbb/index.php?showtopic=948

Yep - that's it!

Thanks mconrey!!

Wait till you taste it, it is soo yummy! It reminds me of angel food cake.
Yum!!!!!

It is wonderful and always gets lots of compliments, tastes homemade!