Almond Rainbow Cake
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 (18 ounce) boxes white cake mix
1 cup all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons salt
cups water
1/8 cup vegetable oil
1 teaspoon real vanilla
1 teaspoon almond extract
1 cup sour cream
4 large egg whites
Equipment:
mixing bowl
whisk
frying pan
oven
Cooking instruction summary:
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap cake pans on counter to bring air bubbles to top. Bake in preheated 325 F oven until cake tests done. I dont put a baking time here because it depends on the size of your pans. I make this recipe in any size from cupcakes to 14 round pans. Baking time varies according to the size and depth of pans being used.
Step by step:
1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2. Add the remaining ingredients and beat for 2 minutes.
3. Pour into greased and floured cake pans, filling each pan a little over half full.
4. Lightly tap cake pans on counter to bring air bubbles to top.
5. Bake in preheated 325 F oven until cake tests done. I dont put a baking time here because it depends on the size of your pans. I make this recipe in any size from cupcakes to 14 round pans.
6. Baking time varies according to the size and depth of pans being used.
Nutrition Information:
covered percent of daily need
