White Almond Sour Cream Wedding Cake
"I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby...."
INGREDIENTS
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2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
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2 cups all-purpose flour
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2 cups granulated sugar
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1 1/2 teaspoons salt
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2 2/3 cups water
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1/4 cup vegetable oil
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2 teaspoons real vanilla
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2 teaspoons almond extract
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2 cups sour cream
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8 large egg whites
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