White Almond Sour Cream Wedding Cake

White Almond Sour Cream Wedding Cake


2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
* 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


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 a little over half full.
4.Lightly tap cake pans on counter to bring air bubbles to top.
5.Bake in preheated 325° F oven until cake tests done.
6.Baking time varies according to the size and depth of pans being used.
7.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, or good quality professional baking pans.
8.In 2" deep pans, this recipe makes:
9.One 14" round and one 6" round
10.or One 16" round
11.or One 12" round and one 10" round
12.or One 12 X 18" sheet cake
13. or One 12" round and one 8" round and one 6" round
14. or Two 9" squares.
15. or 5 dozen cupcakes.
16. Half the recipe makes:
17.Two 7" rounds
18. or Two 6" rounds and 6 cupcakes.
19. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
20.For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
21.For berry flavors: use 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.
22.For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
23.For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans. Enjoy !