White Wedding Cake

Mom of Five's Note:

One of my friends makes wedding cakes and this is her recipe. I like using it for birthday cakes, especially ones I am doing something creative with as the cake holds together quite well.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Serves: 8

Yield: 1.0 cake

• 1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
• 1/4 cup all-purpose flour
• 1 1/3 cups water
• 1/4 cup canola oil
• 1 teaspoon almond extract
• 3 egg whites (3 whole eggs can be used-decrease water to 1 1/4 c)

Directions:

1. Grease and flour 2 9-inch cake pans; set aside.
2. Beat all ingredients on low speed until mixed.
3. Batter will be thick.
4. Beat on medium speed about 2 minutes.
5. Batter will be slightly lumpy.
6. Pour into greased and floured pans.
7. Bake at 350° for 30- 35 minutes or until cake tests done. Do not overbake.

Reviews

[onwisc95]

Delicious and easy prep work:) I used this recipe to make a double layer PACMAN birthday cake for my brother. I added yellow food coloring, used 3 whole eggs, and used the Flour Frosting recipe. Next time I will use parchment paper b/c the cake did not remove cleanly from the bottom. I made it on Monday, wrapped it in plastic wrap and stored it in the refrigerator. Frosted it on Wednesday and served it on Thursday night. The cake was still fresh and the frosting stayed creamy.

[bratty]

Great! I was looking for a white cake that was a little more firm (not as airy) as a box mix for decorating. This fit the bill perfectly. I used all three whole eggs and less water as suggested.

[Bug'sMom]

This was great! Really moist and it did taste just like a wedding cake! Update: I tried the version last night using the 3 whole eggs, and decreased water amount - YIKES! It was not a pleasant experience. The original recipe is the way to go!