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.