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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Easy Super Moist White Cake/ Cupcake Recipe Recipe

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This recipe for Easy Super Moist White Cake/ Cupcake Recipe is from Stapley Pharmacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 eggs whites
1 1/3 cups water
2 T vegetable oil
1 cup sour cream
1 tsp vanilla extract
1 tsp almond extract
Directions:
Directions:
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.
For Cake: Pour into greased, floured pans (fill two 8 or 9" rounds) and bake according to cake package directions.
Tip: When cakes come out, cool for 5 minutes on wire rack, then cover with two sheets of plastic wrap, turn them out and wrap plastic around them. Allow to cool all wrapped up (keeps the moisture from evaporating out) then pop in freezer on a cutting board to keep them flat. Once they are frozen, they are super easy to frost and defrost in about a half hour.
For cupcakes: fill paper liners 3/4 full and bake according to box directions. Makes about 36 cupcakes.

 

 

 

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