White Almond Sour Cream Wedding Cake
2 (18 ounce) boxes white cake mix
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, room temperature
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into greased and floured cake pans, filling each pan about half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Cut through batter with a toothpick or tip of a knife to break large bubbles.
Bake in preheated 325° F oven until cake tests done.
Baking time varies according to the size and depth of pans being used.
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.
This recipe makes: One 14" round and one 6" round or One 16" round or One 12" round and one 10" round or One 12 X 18" sheet cake or One 12" round and one 8" round and one 6" round Two 9" squares.
Half the recipe makes: Two 8" rounds or Two 6" rounds and 6 cupcakes.
These cake size yeilds are approximate, and can vary widely according to the depth of the pans being used.
As a general rule, fill your pans about half-full of batter or use the number of cups of batter specified by the cake pan manufacturer.
For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.