Pretty White Sour Creám Cáke

I know there is á lot of controversy when using cáke mixes vs. báke from scrátch, but I háve to tell you - I ám á cáke mix girl! The recipe is reliáble ánd my client reálly likes the táste! This White Sour Creám cáke is delicious, sturdy, ánd never fáils!

For the recipe below, I meásure the cáke mixture with á cup. Becáuse the mix cáke bránd is áll different, I think it's án eásier wáy to hándle the recipe so thát ányone cán use it. ányone who hás áccess to the cáke mix, thát is.

The recipe is álso versátile if you wánt, you cán chánge the táste, use the sáme proportions, ánd get something completely different. Use á chocoláte cáke mixture insteád of white ánd you háve Chocoláte Sour Creám Cáke.

ádd álmond extráct, not just vánillá ánd you háve á tráditionál Southern "wedding cáke". Or use lemon or oránge extráct to get án oránge flávor thát mákes the cáke táste like summer!

The possibilities áre endless! For the cáke I sháre here, I use vánillá buttercreám, but álso mátch the creám of buttercreám or lemon frosting.

Pretty White Sour Creám Cáke

Máteriál

• 4 cups of white cáke mixture (ábout 20 ounces of weight)
• 1 cup of multipurpose flour
• 1 cup of sugár
• 8 ounces of sour creám
• 2 táblespoons of vegetáble oil
• 1 1/3 cup of wáter
• 3 lárge eggs (use 4 egg whites if you prefer super white cákes, but I found the whole egg still produces very beáutiful white cákes)
• 2 teáspoons of vánillá extráct

Instructions

1. Mix áll dry ingredients by hánd using whisk in á very lárge mixing bowl.
2. ádd liquid ingredients ánd sháke át low speed for 2-3 minutes, until well mixed. This recipe won't go up ás much ás other cáke recipes, so fill your pán ábout 3/4 full.
3. Báke át 325 ° F (time depends on the size of the pán used *).
4. Bákes in 8 bulát round pot for 38-43 minutes or cupcákes for 18-19 minutes.
5. This recipe produces enough dough for (2) 8 pánci round the pán which is 2 ″ deep. I use less dough per pán ánd máke á 3-láyer cáke.

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