White Almond Sour Cream Cake

Adapted from: food.com

2 (18 oz.) boxes white cake mix
2 cups all-purpose flour
2 cups sugar
1 1/2 tsp. salt
2 2/3 cups water
1/4 cup vegetable oil
2 tsp. vanilla extract
2 tsp. almond extract
2 cups sour cream
8 large egg whites

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap cake pans on counter to bring bubbles to top. Bake at 325 degrees until cakes test done. (If making cupcakes, fill each cupcake liner a little over half full and bake until very lightly brown, or until cakes test done.)

I love this cake. So much. It tastes amazing and it is so easy to throw together. It makes 2 large cakes, but it makes a ton of cupcakes. If anyone ever wants a cake or some cupcakes for anything, this is my go-to recipe. The first time I ever tried this recipe was for my Dad's surprise 70th birthday party. Ever since then it has been requested often, and most importantly, it is loved by everyone who has ever tried it. I like to add creme bouquet to the batter, because I also add that to the buttercream, and it makes them both to die for. You can typically find it at a local bakery shop (there is one in Brentwood that sells it...and Almond Emulsion. Both are very wise picks). However, if you do not have it, don't sweat. It will still be oh so good! I have the butter cream icing recipe soon to follow that pairs tremendously with this cake. It is wonderful!!!