2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 ½ tsp salt
2 2/3 cups water
1/4 cup vegetable oil (= 4 Tblsp)
2 tsp real vanilla
2 tsp almond extract
2 cups (16 oz) sour cream
8 large egg whites
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.
This recipe makes:
One 14" round and one 6" round or
One 16" round or
One 12" round and one 10" round or
One 12 X 18" sheet cake or
One 12" round and one 8" round and one 6" round or
Two 9" squares
Half the recipe makes:
Two 8" rounds or
Two 6" rounds and 6 cupcakes
Double the recipe makes:
one 18" round and one 10" round or
all 4 sizes in the Wilton petal pan set
For chocolate cake: use chocolate mixes, omit almond extract and substitute 6 whole eggs for the whites.
For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe
For 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.
Bunny’s Chocolate Sour Cream Cake (BCSC)
2 boxes chocolate fudge (or Devil’s Food) cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 ½ tsp salt
2 2/3 cups water
1 cup canola oil
1 Tbsp real vanilla
2 cups (16 oz) sour cream
3/4 cup cocoa powder (I use Hershey’s cocoa.)
6 large eggs
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.
This recipe makes:
One 14" round and one 6" round or
One 16" round or
One 12" round and one 10" round or
One 12 X 18" sheet cake or
One 12" round and one 8" round and one 6" round or
Two 9" squares
Half the recipe makes:
Two 8" rounds or
Two 6" rounds and 6 cupcakes
Double the recipe makes:
one 18" round and one 10" round or
all 4 sizes in the Wilton petal pan set
HALF RECIPES:
White Almond Sour Cream Cake (WASC)
1 boxes white cake mix
1 cups all-purpose flour
1 cups granulated sugar
3/4 tsp salt
1 1/3 cups water
1/8 cup vegetable oil (= 2 Tblsp)
1 tsp real vanilla
1 tsp almond extract
1 cups (16 oz) sour cream
4 large egg whites
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.
Two 8" rounds or
Two 6" rounds and 6 cupcakes
1 boxes chocolate fudge (or Devil’s Food) cake mix
1 cups all-purpose flour
1 cups granulated sugar
3/4 tsp salt
1 1/3 cups water
1/2 cup canola oil
1 1/2 tsp real vanilla
1 cups (16 oz) sour cream
1/4 + 1/8 cup cocoa powder (I use Hershey’s cocoa.)
3 large eggs
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.
Two 8" rounds or
Two 6" rounds and 6 cupcakes
