White Almond Sour Cream Cake (Doctored Mix, Extended

• Vegetarian

• Refrigerated

  • 3 Eggs, whole

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Almond or lemon or you can use all vanilla
  • 1 box Cake mix
  • 1 cup Granulated sugar
  • 1 generous dash Salt
  • 2 tsp Vanilla

• Dairy

  • 1 cup Sour cream

• Liquids

  • 1 cup Water

Found on mycakeschool.com

Description

Ingredients

• 1 box cake mix, sifted
• 1 cup all purpose flour
• 1 cup granulated sugar
• generous dash of salt
• 1 cup sour cream
• 1 cup water
• 3 whole eggs
• 2 teaspoons vanilla
• 1/2 teaspoon almond or lemon or you can use all vanilla

Directions

• In the bowl of your mixer, combine dry ingredients and whisk at least 30 seconds to blend. In another bowl, combine sour cream, water, eggs, & flavorings. Add the wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to beat for the second minute. Pour into prepared pans and bake at 325 degrees....check at 35 minutes to see if middle of cake springs back when touched, a toothpick inserted in the center of the cake come out clean or with just a few crumbs attached, and the cake will be slightly pulled away from the pan. We bake at 325 degrees to decrease the height of the dome on the cakes. Makes about 7 cups of batter. Works well for cupcakes.