** You'd never guess it starts with a box mix!
It's almost embarrassing to say that this cake originates with a box mix. However, when you taste it, you will feel no shame...at all. The little bit of "doctoring" you do to the traditional box directions add just enough oomph and pizzazz to take this cake from ho-hum to yum-yum! ; )
Heat oven to 325 degrees
1 White Cake Mix
1 C flour
1 C sugar
3/4 tsp. salt
** Combine these ingredients well.
Add to the above mixture:
1 1/3 C water
1 C sour cream (I use plain greek yogurt and it works perfectly)
2 Tbsp vegetable oil
1/2 tsp almond extract
4 egg whites
1 tsp vanilla extract
Mix on low speed until combined. Pour into a greased and floured 9x13 pan, or as pictured, 2-8" round cake pans (also greased and floured).
Bake 40-50 minutes, or until a tester/toothpick comes out clean. You don't want to over bake! Let it cool and frost with your favorite frosting or buttercream!
The buttercream recipe I use most is:
1 C softened butter (salted)
4 C powdered sugar
1-2 tsp vanilla extract (I often add a vanilla bean too)
2-3 Tbsp heavy cream
Cream the butter well, and add the sugar, mixing slowly, as not to cloud your entire kitchen with powdered sugar (been there, done that).
The mixture will begin to come together. Add the vanilla and continue to beat/whip. Add the cream, a little at at time, monitoring the consistency. Once it is all incorporated and looks light and airy, there you have it! -- a lovely, fluffy buttercream! This recipe should be enough to cover a 9x13 cake or two 8" cake rounds. Enjoy!