HALF SCRATCH CAKE Recipe
4.8 stars -
based on 2 votes
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Category: |
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Ingredients: |
Ingredients: 2 white cake mixes
2 cups all purpose flour
1 cup granulated sugar
1/2 tsp. salt
2 cups water
2/3 cup milk
2/3 cup oil
8 egg whites
1/2 tsp almond extract
1/2 tsp butter flavoring
2 tsp clear vanilla flavoring
1-1/3 cups sour cream
yield 11 cups batter
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Directions: |
Directions:Preheat oven to 335 degrees and prepare pans
Mix together dry ingredients. In a separate bowl mix wet ingredients (except sour cream) and add all to dry ingredients. Mix until combined, then add sour cream. Mixture will just about overflow a 4.5 quart bowl-be gentle with the speed! Mix on medium speed for two minutes. Fill greased and floured pans 1/2 to 2/3 full. Bake as usual for your pans and your oven. Generally speaking an 8"x2” round pan will bake at 335 degrees for approximatly 35 to 40 min. Cake is done when tooth pick inserted into center has a few crumbs when pulled out (no wet batter). If cake forms a hard surface on top while baking or cracks on top, lower the oven temperature 10-20 degrees for remainder of cooking time. Cool in pan 20 minutes then invert onto plate then to wire rack . Store cakes tightly wrapped in plastic overnight on counter or in refrigerator. Chilling in refrigerator makes layers easier to slice/carve if slicing layers. Can wrap and freeze also. Thaw while still wrapped before frosting. |
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Personal
Notes: |
Personal
Notes: Cake is great for wedding cakes since it is moist and dense. This recipe has been doubled to yield the most batter per recipe. Recipe may be halved.
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