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:  White Almond Sour Cream Cake 
From Rebecca (KS) 

2 boxes white cake mix (I prefer Betty Crocker) 
2 cups all-purpose flour 
2 cups granulated sugar 
1 ½ tsp salt 

2 2/3 cups water 
1/4 cup vegetable oil 
2 tsp real vanilla 
2 tsp almond extract 
2 cups (16 oz) sour cream 
8 large egg whites 

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done. 
  

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 

Double the recipe makes: 
one 18" round + one 10" round 
all 4 sizes in the Wilton petal pan set 

One fourth the recipe makes: 
two 5" rounds 

For chocolate cake: use chocolate mixes, omit almond extract and substitute 6 whole eggs for the whites. 

For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe 

For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. 


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