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White Almond Sour Cream Cake....OMG! - Page 11

post #151 of 178
yummmyy, that sounds so good!! but anyway, i was wondering if any knows if instead of regular white cake box mix if i could substitute it for the angel food cake mix? would it make it lighter?
post #152 of 178
I just made a couple variations of this recipe this past weekend. The first one I substituted cherry flavoring for the almond extract and on the seconed one I substituted orange extract for the almond extract. They both turned out great and were absolutely delicious. I used IMBC on both and on the cherry cake I topped it with a chocolate ganache. On my talk about delicious.
Katie
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Katie
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post #153 of 178
Hey Tolinda I am not sure about making it lighter. I think it would make it more dense. And don't know if it would raise like an angel food cake is suppose to. This is just my opinion and I don't know for sure what it would do.
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post #154 of 178
neni, I just noticed that you're in Anaheim. I used to live in Garden Grove.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #155 of 178
Someone asked about pudding in the batter. I have added pudding each time I've made the cake and they've turned out wonderfully.

I would ask for opinions on this, though - I've been asked to do a Key Lime cake for a friend of mine for her anniversary (they had a key lime cake for their wedding cake). I thought I would tweak this recipe by adding key lime juice and then making a key lime curd for the filling. Any other thoughts, suggestions??
post #156 of 178
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I filled cupcakes for the first time last we. I made the White Almond Sour Cream recipe and it came out great.

I made an Orange curd and filled the cupcakes. I put a BC damn around the edge and poured a chocolate ganache over the top.

They were delicious, and fun.
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Whatever your heart desires and your mind can dream you can find it here and it's one of THE SWEETEST THINGS.

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post #157 of 178
I just made this cake and seperated the batter to try different flavors. I just made cupcakes for people to try, got great reviews.

I added coconut extract instead of almond and flaked coconut.
I also made a spice cake and omitted the almond and added cinammon, nutmeg and cloves. YUM!
post #158 of 178
Ooohhhhh, I can't wait to try this cake, filling combos recommended here. thanks to all!
Be generous with praise, but cautious with criticism
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Be generous with praise, but cautious with criticism
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post #159 of 178
Sounds Fantastic!!!
Can't wait to try it
post #160 of 178
Well.
I made this cake for my in-law's 25th anniversary. I used the recipe for strawberry cream filling from the CC site as well.

SO GOOD.

My husband said it was one of the best cakes he has ever tasted. I have to agree. It was just delicious. I will definately make it again.
post #161 of 178
MeghanB - Hey, how are you?

I made this cake over the weekend for my dad's birthday and made homemade raspberry filling. It also was one of my best tasting cakes. Yummy!
post #162 of 178
From what I can see this is basically the same recipe as using the cake mix extender other than adding the almond flavoring. I have not tried this recipe as yet but use the extender all the time. I also don't understand the need of putting pudding in the cake. If it is really good like it is, why the pudding?

I'm thankful that someone pointed out the use of the almond extract for those allergic to nuts. I had never thought about that. I use it in my BC all the time.

The next cake I do I will use this recipe. I printed it long ago and just haven't tried it.

Diane
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Lord, If you can't make me thin, please make my friends fat.
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post #163 of 178
mmichelew, I have only one question.................will you send me a piece of THAT cake??? Please??????? Yummmmmmmmmmmmmmmmm!!!
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #164 of 178
Ok I went ahead and tried it with my other recipe. I haven't tasted the cake yet. But tasted the extra cupcakes I made with the batter. They taste ok. They are even more dense than the original WASC recipe. I am going to decorate the cake tonight fo DH for Valentines day. So we will know tomorrow how the actual cake turned out. Like I said though it seems extremely dense.
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post #165 of 178
LOL CarolAnn. I'll definitely let you know how the key lime turns out.
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