Ingredient of the month: Cream of Chicken Soup

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White Almond Sour Cream Cake

I don't know if I ever mentioned it, but as a hobby, my SIL & I decorate cakes.

Our favorite cake isa White Almond Sour Cream (WASC) cake that we usually pair it with a Mexican Vanilla buttercream. This cake stays really moist, but at the same time it's sturdy enough to carve and shape.

2 boxes white cake mix

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 teas. salt

8 egg whites

2 2/3 cups water

4 Tbls. vegetable oil

2 cups (16oz carton) sour cream

2 teaspoon clear vanilla flavor

2 teaspoons almond extract

View full recipe

Mix all dry ingredients by hand using a whisk in a very large mixing bowl.

Add the rest of the ingredients and beat on low speed for 2 minutes.

Bake at 325 degrees

(This is a wedding cake we made for our Aunt's wedding at the Botanical Gardens. It was an outdoor wedding with a dutch oven dinner so we displayed the cakes in dutch ovens.)