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White Almond Sour Cream Cake....OMG!

post #1 of 178
Thread Starter 
I am in heaven! I just made a couple of cupcakes with the extra batter that I had and I just ate one....OMG, OMG....this is the best darn cake! I can't even imagine what it would tast like with a raspberry filling.

Sorry, I just had to share! icon_smile.gif I am going to go eat another one....so much for this watching what I eat promise.
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post #2 of 178
Did you use the recipe on CC that calls for 2 cake mixes, flour, sugar etc? I've been meaning to try this one. What kind of frosting are you going to use?????
Margie
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Margie
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post #3 of 178
Gets even better with the raspberry filling! thumbs_up.gif I love it with a whipped cream/raspberry filling--to die for! I just got a recipe from Tastefully Simple for a raspberry mousse that I am dying to try with it. The recipe is just 12 oz. of coolwhip, 8 oz. of softened cream cheese and the Tastefully simple Raspberry Divine sauce (how ever much you want to add) and just whip it all together. It is soooooo yummy it would make a perfect filling!
Missy

"It's the truth. It's actual. Everything is satisfactual. It's a zip a dee doo dah day!"
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Missy

"It's the truth. It's actual. Everything is satisfactual. It's a zip a dee doo dah day!"
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post #4 of 178
And just where did you find this amazing recipe for this mouth watering cupcake?? icon_smile.gif

Missy,,, I have never seen the sauce before. Is it in the cold food section?
I don't tell God how big my storm is..... I tell the storm how big my God is!
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Crystal
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I don't tell God how big my storm is..... I tell the storm how big my God is!
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Crystal
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post #5 of 178
ccwkg, Tastefully Simple products are sold through reps and home parties (like Mary Kay). You can often find their products on eBay, though.
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Chocolate is my drug of choice....
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post #6 of 178
I love that recipe too! It's fantastic. : )
Amy in Alaska
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Amy in Alaska
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post #7 of 178
Where did you get the recipe for the cake mix. I would love to have it. Could you pm me the recipe for it. I would really appreciate it. Thanks!!
post #8 of 178
Isn't it the best cake ever?!? I have also made the chocolate version and it turns out fabulous!!

icon_biggrin.gif
post #9 of 178
Thanks for the info Beckalita. No wonder I had never heard of it before. Sounds like something worth looking into though!
I don't tell God how big my storm is..... I tell the storm how big my God is!
_________________________________

Crystal
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I don't tell God how big my storm is..... I tell the storm how big my God is!
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Crystal
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post #10 of 178
i want the recipe too icon_cry.gif
post #11 of 178
I want the recipe too!!! Another CC'er raved about it in a different post. Is it in CC's recipe file?
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If at first you don't succeed...try, try again.
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Keep on swimming...
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post #12 of 178
I just made it for the first time today and just used half the recipe. I could not stop eating it either....
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
post #13 of 178
I meant to add: here is the link to the recipe...oops
post #14 of 178
Thread Starter 
Here is the recipe that I used. I think that I was "googling" and found this but I am sure that the same recipe is on CC as well. icon_smile.gif

White Almond Wedding Cake
(also known as White Almond Sour Cream Cake)

2 (18 ounce) boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites, room temperature

1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2. Add the remaining ingredients and beat on medium speed for 2 minutes.
3. Pour into greased and floured cake pans, filling each pan about half full.
4. Lightly tap cake pans on counter to bring air bubbles to top.
5. Cut through batter with a toothpick or tip of a knife to break large bubbles.
6. Bake in preheated 325° F oven until cake tests done.
7. Baking time varies according to the size and depth of pans being used.
8. I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these.
9. 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 Two 9" squares.
10. Half the recipe makes: Two 8" rounds or Two 6" rounds and 6 cupcakes.
11. These cake size yeilds are approximate, and can vary widely according to the depth of the pans being used.
12. As a general rule, fill your pans about half-full of batter or use the number of cups of batter specified by the cake pan manufacturer.
13. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
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post #15 of 178
can NOT wait to try it!! NOw what's a good recipe for raspberry filling?? thanks icon_biggrin.gif
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