White Almond Sour Cream Cake
Yield: two 8x2 rounds
From Sugar Geek
1 box of white Duncan Hines mix
1 c. of all purpose flour
1 c. of granulated sugar
¼ tsp salt
1 c. sour cream
½ c. melted butter
1 c. of water or milk
4 egg whites
1 tsp almond extract
Place all of your ingredients into the bowl of your stand mixer and stir on low to combine until just moistened (so flour doesn’t fly.)
Then bump up to medium speed and mix for 2 minutes to develop the texture and structure of the cake.
Pour your batter into your prepared pans. I like to use a homemade pan release (cake goop). The best homemade pan release there is! Bake at 350ºF for 35-40 minutes until a toothpick comes out from the center cleanly.
