4 large eggs
1 1/3 cups sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, melted and cooled
1/2 cup canola oil
1 tsp vanilla
3 cups all-purpose flour
1 carton (8-oz) sour cream
In a large mixing bowl with electric mixer on medium-high speed, beat the eggs until foamy. Gradually beat in the sugar, then the baking powder, baking soda, and salt; beat 1 minute. Beat in the butter, canola oil, and vanilla. Lower speed to low and beat in the flour in three additions alternately with the sour cream in two additions. Beat just until blended.
VARIATION AND BAKING INSTRUCTIONS
3/4 cup whole natural almonds, chopped
1 tsp almond extract
Preheat oven to 350 degrees.
Grease and lightly flour two 9-inch round cake pans.
Spread the almonds in a singe layer on a baking sheet and bake for 8 minutes to toast. Allow to cool while making above batter, using almond extract instead of the vanilla. Sprinkle the almonds evenly between the two cake pans. Gently pour the batter over the almonds spread in the pans.
Bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean. Allow to cool in pans on wire racks for 10 minutes. Run a knife gently around edges of cakes and invert onto the wire racks to cool completely.
Frost cake with your favorite frosting.