recipe that always seems to pop up around here.....

white sour cream something or another???

White Almond Sour Cream Cake

2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 ½ tsp salt
2 2/3 cups water
1/4 cup vegetable oil
2 tsp real vanilla
2 tsp almond extract
2 cups (16 oz) sour cream
8 large egg whites

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.

This recipe makes:
One 14 round and one 6 round or
One 16 round or
One 12 round and one 10 round or
One 12 X 18 sheet cake or
One 12 round and one 8 round and one 6 round

Half the recipe makes:
Two 8 rounds or
Two 6 rounds and 6 cupcakes

Double the recipe makes:
one 18" round + one 10" round
all 4 sizes in the Wilton petal pan set


For chocolate cake: use chocolate mixes, omit almond extract and substitute 6 whole eggs for the whites.

For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe

For berry flavors: Substitute one 3oz pkg Jell-o in a coordinating flavor for part of the sugar in the recipe. Use a 16 oz pkg frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. *You'll need to add a little extra batter to each pan for this version.*

That's a lot of cake batter. Is your mixer large enough for all those ingredients?

Has anyone tried this recipe using whole eggs instead of egg whites?

No, I've only made this cake with the egg whites. I used the yolks for a lemon curd filling that turned out really nice. Love lemon!

Yep, my mixer handles it all very well. And I've only got the Kitchenaid classic I think it is....the smallest one.

I have made this with eggs instead of just whites and it has turned out fine.