Tuesday, February 28, 2017

SOUR CREAM VANILLA-ALMOND WHITE CAKE

1 Duncan Hines white cake mix

1 cup  all-purpose flour

1 cup granulated sugar

¾ tsp. salt

1 1/3 cups water

1 cup sour cream

2 tbsp canola oil

1 tsp. almond extract

1 tsp. clear vanilla extract

4 large egg whites

Preheat oven to 325 degrees.
Grease and flour a 9 x 13-inch baking pan; set aside.

In a large mixer bowl, stir together the dry cake mix, flour, sugar and salt.

Add the water, sour cream, canola oil, both extracts and the egg whites; beat on low speed until combined some some tiny lumps remain. The beating will take approximately four minutes.

Pour batter into the prepared pan and bake about 25 minutes until lightly browned and a wooden toothpick inserted in the center comes out clean.

Cool before frosting with your favorite frosting.

This makes a great cake for decorating for special occasions.





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