Zutaten für Easy Almond Sour Cream Layer Cake
- 1 (18 1/4 ounce) package white cake mix
- 4 eggs
- 1 cup sour cream
- 1 teaspoon almond extract
- 1 cup water
- 1/2 cup vegetable oil
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Zubereitung von Easy Almond Sour Cream Layer Cake
- Preheat oven to 350°F (175°C).
- Grease and flour four 8-inch round cake pans.
- In a large bowl, combine all ingredients. Beat on low speed for 1 minute, then increase speed to medium-high and beat for another 2 minutes, or until well combined.
- Evenly divide batter among the prepared cake pans.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Once completely cool, frost and layer as desired. (Strawberry topping suggestion: Fresh sliced strawberries, strawberry glaze, whipped cream.)
- Freeze unfrosted cakes individually wrapped in foil, then placed in a freezer bag for up to one month.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
286g
Fat
65g
Carbs
34g
