The Recipe
White Almond Sour Cream Wedding Cake
COOK TIME : an hourPREP TIME : 10 minutes
From Food.com
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Ingredients
DESCRIPTION
I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.
INGREDIENTS
- 2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
- 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
DIRECTIONS
NUTRITION
Calories | 210 | 10% | |
Cholesterol | 6 | 2% | |
Carbohydrates | 35 | 13% | |
Fat | 7 | 8% | |
Protein | 3 | 5% |
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