Monday, February 11, 2008

A GREAT Cake Mix Extender!

I found this recipe on my cake club's site and I've also seen it on Cake Central (at least in reference) and tried it for the first time a few days ago. This recipe incorporates ingredients into a cake mix from a box (Duncan Hines, Betty Crocker, etc.) and really is quite tasty and MOIST. Also, it's just a little bit denser which is great for withstanding the weight of fondant.

I'm going to be using it again for a few Valentine's cakes I'm making. Hell, it may become my cake mix/recipe of choice after I've tried all the variations.

White Almond Sour Cream Cake
1 White Cake Mix

1 Cup Flour

1 Cup Sugar

3/4 Tsp Salt

1 1/3 Cups Water

2 Tbsp Vegetable Oil

1 Tsp Vanilla Extract

1 Tsp Almond Extract

1 Cup Sour Cream

4 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.

Bake in preheated 325 degree oven until cake tests done. (approx 50-55 minutes).


Chocolate cake: Use chocolate mix and substitute 3 whole eggs for the egg whites. Note: I tried this recipe this weekend and was a bit disappointed. While super moist, I found the cake to be too flaky, not dense enough. I may add an add'l egg to the mix and let bake about 10 minutes longer.

Berry flavors: Use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir berries in at the end.

Lemon: Substitute lemon juice for about 1 cup of the water. Use 3 whole eggs instead of the whites, stir in 1 Tbsp lemon zest and use 1 tsp of lemon extract in place of the almond.

White chocolate: Melt 8 oz white baking chocolate & cool slightly. Use 3 whole eggs instead of the whites. Temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well.

Liqueur flavors: Substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.

1 comment:

Kara said...

You could use many of your leftover egg yolks to make lemon curd! YUMMY