member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    White Almond Sour Cream Wedding Cake


    Source of Recipe


    BBR

    Recipe Introduction


    Recipe from_Marshagillett

    List of Ingredients




    2 (18 ounce) boxes white cake mix
    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, room temperature

    Recipe



    Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan about half full. Lightly tap cake pans on counter to bring air bubbles to top. Cut through batter with a toothpick or tip of a knife to break large bubbles.

    Bake in preheated 325° F oven until cake tests done.

    The whole recipe is enough to make 6 adequate 9-inch cake layers.

    -the full recipe for 1 9X13 cake pan and 2 or 3 9-inch cake layers. (It depends on how full you want the layers to be. Generally you only fill a pan 1/2 full with batter, but sometimes I go to 3/4 full.)

    - or half the recipe for 1 9X13 cake pan

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â