As an ex- baker and bakery owner, I have a lot of baking secrets that I love to share. One of them is most bakeries are not using scratch recipes anymore. Customers just don't like them, so they use a mix as a base and add other ingredients to the mix to make it taste a little more special than a regular mix plus it makes a larger batter for more or bigger cakes.
White Almond Sour Cream Cake (WASC)
Ingredients
- 2 boxes white cake mix
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teas. salt
- 8 egg whites
- 2 2/3 cups water
- 4 Tbls. vegetable oil
- 2 cups (16oz carton) sour cream
- 2 teaspoon clear vanilla flavor
- 2 teaspoons almond extract
If you want to make a different flavor cake, you supplement the flavor mix and/or the extracts that you add.
Another important tip is to make sure all of your ingredients are room temperature before you mix them together.
