Zutaten für White Almond Sour Cream Wedding Cake
- White Cake Mix
- All Purpose Flour
- Granulated Sugar
- 1 teaspoon salt
- Water
- Vegetable Oil
- Real Vanilla
- 1 teaspoon almond extract
- 1 cup sour cream
- Egg Whites
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Zubereitung von White Almond Sour Cream Wedding Cake
- Preheat oven to 350°F (175°C). Grease and flour three 3-inch deep cake pans: one 14", one 10", and one 6".
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Once cooled, frost and decorate as desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
98g
Fat
9g
Carbs
11g
