White Wedding Cake

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 7 1/2 cups 2 pounds powdered sugar
  • 2 1/2 tsp Almond extract
  • 1 cup Flour
  • 1/4 tsp Salt
  • 1 cup Shortening
  • 1 cup Sugar
  • 5 tsp Vanilla
  • 1 box White cake mix

• Oils & Vinegars

  • 1 Baking spray
  • 2 tbsp Oil

• Dairy

  • 1 cup Butter
  • 1 1/2 tsp Butter flavored extract
  • 1 cup Greek yogurt
  • 1/3 cup Milk

• Liquids

  • 1 1/3 cup Water

Found on peartreekitchen.com

Ingredients

• 1 box white cake mix, Pillsbury Traditional White is our preferred mix
• 1 cup flour
• 1 cup sugar
• 1 1/3 cup water
• 1 cup Greek yogurt
• 4 egg whites
• 2 tablespoons oil
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• Baking spray
• 1 cup Butter, softened
• 1 cup shortening
• 2 pounds Powdered Sugar, about 7 1/2 cups
• 1/3 cup of milk, more may be needed
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons almond extract
• 1 1/2 teaspoons butter flavored extract
• 1/4 teaspoon salt

Directions

• Preheat oven to 325 degree F.
• Spray 9 X 13 baking pan with baking spray. Set aside.
• Place cake mix, four, and sugar into bowl of stand mixer. Mix just until combined.
• Add water, yogurt, egg whites, oil and extracts.
• Mix on low speed until combined.
• Turn mixer to medium speed and mix for 2 minutes.
• Pour into prepared pan and place in preheated 325 degree F oven.
• Set timer for 35 minutes. If you begin to smell the cake before the time goes off, check the cake by sticking a toothpick in the center. If it comes out clean or with just a few crumbs but no wet batter, the cake is done and it needs to be removed from the oven.
• Once the timer goes off, and you have not removed the cake already because it was done, check the cake for doneness by using the toothpick method.
• If the cake is not done after 35 minutes, continue cooking the cake and checking for doneness every 5 to 10 minutes, depending on how wet the toothpick was when testing the cake.
• When cake is done, remove from oven and cool completely before frosting.
• Place butter and shortening in the bowl of a stand mixer.
• Using the blade attachment, mix on medium high for 5 minutes.
• Add powdered sugar 2 cups at a time and mix on slow until all sugar is incorporated.
• Mix milk, extracts, and salt in a small bowl.
• With mixer turned off, add milk mixture to icing.
• Turn mixer to slow and mix until incorporated.
• Turn mixer to high and allow to run for 5 minutes.
• Test icing for consistency. If you want a thinner icing, add milk 1 tablespoon at a time and mix for 1 minute.