“The most dangerous food is wedding cake” ~James Thurber
- 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
Place all ingredients into a large mixing bowl and beat on medium speed for 3 minutes, until fully incorporated.
Pour into greased and floured cake pans or cupcake liners, filling each slightly over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F oven until cake tests done.
Baking time varies according to the size and depth of pans being used.
(For cupcakes, I bake at 325 for approximately 18 minutes… test with a toothpick to make sure though!)
Extra Creamy Fluffy White Frosting Ingredients:
- 1 cup Crisco shortening (white only)
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 4 cups icing sugar (sifted)
- 1/3 cup heavy whipping cream (unwhipped)
In a bowl using an electric mixer, beat together the shortening, salt, vanilla and half of the icing sugar; beat until very smooth.
Add in whipping cream; beat well.