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Sour Cream Cake Recipe

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This recipe for Sour Cream Cake, by , is from Cookbook Project, 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!

Contributor:  
Contributor:  
Barbara Born

Category:
Category:

Ingredients:  
Ingredients:  
2 18-ounce boxes of cake mix
2 cups flour
2 cups sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 cups sour cream
3 teaspoons vanilla
6 eggs

Directions:
Directions:
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. (I sifted the cake mix first.) Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan about half full. Lightly tap cake pans on counter to bring air bubbles to top. Cut through batter with a toothpick or tip of a knife to break large bubbles. Bake in preheated 325 F oven until cake tests done. Baking time varies according to the size and depth of pans being used.

This recipe makes: One 14" round and one 6" round or One 16" round or One 12" round and one 10" round or One 12 X 18" sheet cake or One 12" round and one 8" round and one 6" round Two 9" squares. Half the recipe makes: Two 8" rounds or Two 6" rounds and 6 cupcakes. I made two 11x15" layers and I had a lot of extra batter with each layer yet I think if I had only made half the recipe for each layer, they might have been too thin.

Personal Notes:
Personal Notes:
NOTE: This cake was actually called White Almond Sour Cream Wedding Cake and called for white cake, 8 egg whites instead of 6 whole eggs and instead of 3 teaspoons of vanilla, use 2 teaspoons vanilla and 2 teaspoons almond extract. This is the way I made it. I used Duncan Hines Yellow Cake mix for the yellow layer and Duncan Hines Fudge Cake mix for the chocolate layer.

 

 

 

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