White Sour Cream Cake

White Sour Cream Cake

1 (18 ounce) box white cake mix (cake mix no longer comes in an 18 oz. box, so you will need to      measure enough of a second cake mix to make up the difference)

1 cup all-purpose flour

1 cup sugar

3/4 teaspoon salt

1 1/3 cups water

1/8 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup sour cream

4 large egg whites

Preheat oven to 325 degrees F. Prepare pans with cooking spray or by greasing and flouring. Use paper liners if making cupcakes.

In a large bowl, combine cake mix, flour, sugar, and salt; whisk together. Add water, oil, extracts, sour cream, and egg whites to dry mixture. Beat at medium speed for 2 minutes. Pour into prepared pans, filling each one a little over half full. Bake until cake tests done. Cooking time varies according to type of pan used. The times on the cake mix box can be used as a general guide.

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