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White Almond Sour Cream Cake




Source of Recipe


Internet


Recipe Introduction


This recipe makes:

One 14" round + One 6" round OR
One 16" round OR
One 12" round + One 10" round OR
One 12" x 18" sheet cake OR
One 12" + One 8" + One 6" round OR
22 petite loaves

Half recipes makes:
Two 8" rounds OR
Two 6" round + 6 cupcakes

Double recipes makes:
One 18" round + One 10" round



List of Ingredients




2 boxes white cake mix (I use Betty Crocker)
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons salt
2 2/3 cups water
4 tablespoons oil
2 teaspoons real vanilla extract (I used Wilton's)
2 teaspoons almond extract (I used Wilton's)
2 cups (16 oz. carton) sour cream
8 egg whites
4 (8 oz.) jars Polander seedless raspberry preserves


Recipe



Stir all dry ingredients together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake @ 325 degrees in desired pan or pans. I used Wilton's full sheet cake pan and baked for 50 to 55 minutes, or until toothpick inserted in center comes out clean.

Let the cake cool on a rack for 10 minutes. Tip the cake out of the pan, using a thin-bladed knife or spatula to help free it if necessary, and rest right side up on a rack to continue cooling.

When the cake is completely cool, use a long, serrated knife to trim the top of the cake to make it level, if necessary. Then using a large serrated cake cutter with leveling guides, cut the cake in half. Slide large piece of flat cardboard (Wilton cake section has these to line the bottom of sheet cake boxes) and set top half aside for later.

Place raspberry preserves in a microwaveable bowl and heat until smooth but not runny. Spread generous amounts of the raspberry preserves on the exposed top of the cake bottom and then replace top piece over that when done and align. Make sure when spreading the preserves you don't put too much on that it oozes out over the edges of the cake when put together. I stop just spreading just before the edges.

Frost with your favorite Butter Cream Icing Frosting and add some Almond Extract for flavor. I once again, use Wilton's Butter Cream Icing because of what I learned in my classes and it really is the best! You should be able to obtain it from their website @ www.wilton.com