Oh, dear. This cake is really good and easy!
My husband and I go out every Wednesday night on a date after we drop the kids off at church. Yes, we are heathens. We love to go to Small Cakes for dessert. They don’t have WEDDING CAKE (moist cupcake with almond flavoring and big fat white pearls on top) on Wednesdays. This is devastating to me. So, I had to find a recipe that gives that same great taste. This comes close. It is a great cake for spring or Mother’s Day.
1 package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites
Preheat oven to 325 degrees.
Grease and flour an 11×13 inch cake pan.
Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed.
Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mixer on low until all the ingredients are mixed and moistened, but you still will have some lumps.
Pour the batter into the cake pan.
Bake for 25 minutes or until a toothpick inserted comes out clean.
Try to wait until the cake cools to frost it (it is not easy).