Almond Rainbow Cake
Note: This is an easy cake to change the flavor of. You can make it with lemon for lemon cake, use a different flavor cake mix (whole eggs instead of whites), etc.
Total Steps
6
Ingredients
10
Tools Needed
4
Related Article
http://letseatltd.com/2009/04/filet-de-boeuf-bourgogne/Ingredients
- 1 boxes 18 ounce white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons salt
- 1 1/3 cups water
- 1/8 cup vegetable oil
- 1 teaspoon real vanilla
- 1 teaspoon almond extract
- 1 cup sour cream
- 4 units large egg whites
Instructions
Step 1
Place all <a href="/RF7SRX43">dry </a>ingredients in a large <a href="/7S3QCKWK">mixing </a>bowl and <a href="/DRM2WPZ4">stir </a>together with a wire <a href="/3CYMY2D7">whisk.</a>
Step 2
Add the remaining ingredients and <a href="/3CYMY2D7">beat </a>for 2 minutes.
Step 3
Pour into greased and floured cake pans, filling each pan a little over half full.
Step 4
Lightly tap cake pans on counter to bring air bubbles to <a href="/R34ZSY3M">top.</a>
Step 5
<a href="/RNT367Z2">Bake </a>in preheated 325° F oven until cake tests done. I don’t put a <a href="/RNT367Z2">baking </a>time here because it depends on the size of your pans. I make this recipe in any size from cupcakes to 14″ round pans.
Step 6
<a href="/RNT367Z2">Baking </a>time varies according to the size and depth of pans being used.