A hidden ingredient of sour cream makes this cake so wet, thick, and tasty! you can use this recipe for your kids’ birthdays, but it’s a favorite for wedding cakes, too! This recipe can quickly be doubled.
Ingredients :
1 (18.25 ounce) package white cake mix
4 egg whites
1 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons vegetable oil
1 cup sour cream
1 cup white sugar
3/4 teaspoon salt
1 teaspoon vanilla extract
1 1/3 cups water
Directions :
First Preheat the oven to 325 degrees F (165 degrees C). and Grease and flour an 11×13 inch cake pan.
Mix together the white cake mix, flour, sugar, and salt in a large bowl until well combined.
Put in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and mix with an electric mixer on low until all the ingredients are blended and rinsed but some lumps still remain, 4 minutes.
Pour the batter into the prepared cake pan, and cook in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out cleaned about 25 minutes. Allow cooling before frosting.