Also I used a raspberry and buttercream filling which I think was too sweet. I like to put pineapple juice in my buttercream to cut the sweet taste and I didn't this time.
White Almond Sour Cream Cake (WASC)
2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract
Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees
***One recipe makes: one 14? round + one 6? round
or one 16? round
or one 12? round + one 10? round
or one 12×18? sheet cake
or one 12? round + one 8? round + one 6?
Half a recipe makes: two 8? rounds
or two 6? rounds + 6 cupcak
Take a look at this chart and you can see how many cups of batter it takes for each sized pan. Pick which pans you were wanting to bake with (based on what the recipe said it would make) and then you'll get an estimate of how much batter it makes.
I do use bw's recipe most of the time with a few alterations. I use salted butter and only half the popcorn salt. I substitute half the water with pineapple juice, ....sometimes more depending on the flavor cake I'm using and how much pineapple taste I want). When I use half most people don't realize I've used pineapple juice...they just say they like the taste.
I also omit the butter flavoring.
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