Re: white almond sour cream cake - easy one

Name    : 
E-Mail  : 
Subject : 

Comments:
: White Almond Sour Cream Wedding Cake
Recipe #69630 | 55 min | 10 min prep 
| Edit... 
My Notes: 

My Notes 
ONLY YOU see your private notes, and they print with the recipe.

 
Save NoteCancel 

(245) RATE IT NOW Print Recipe 
Your review has been submitted for approval and will appear shortly.
 
By: Donna M. 
Aug 26, 2003 

I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake — not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.
SERVES 40 -50 (change servings and units) 

Change to:  Servings  US  Metric   
1 2 3 4 5 clear stars

Write a Review! (optional)
   
SubmitCancel 
Ingredients
2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury) 

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 

Directions
1Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. 
2Add the remaining ingredients and beat on medium speed for 2 minutes. 
3Pour into greased and floured cake pans, filling each pan a little over half full. 
4Lightly tap cake pans on counter to bring air bubbles to top. 
5Bake in preheated 325° F oven until cake tests done. 
6Baking time varies according to the size and depth of pans being used. 
7I 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, or good quality professional baking pans. 
8In 2" deep pans, this recipe makes: 
9One 14" round and one 6" round 
10or One 16" round 
11or One 12" round and one 10" round 
12or One 12 X 18" sheet cake 
13or One 12" round and one 8" round and one 6" round 
14or Two 9" squares. 
15or 5 dozen cupcakes. 
16Half the recipe makes: 
17Two 7" rounds 
18or Two 6" rounds and 6 cupcakes. 
19For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites. 
20For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe. 
21For 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. 
22For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond. 
23For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans. 
Dolores


Optional Link URL : 
Link Title        : 
Optional Image URL: 

   
   

If you press "Preview Message," you are taken to a preview screen where your
message is shown to you before allowing you to post it.
Your message is not finalized until you click "Post Message".

HWForums.com Message Forums
Copyright © 2001 HighWired Internet Innovations Inc. All rights reserved.