1
(18
ounce)
boxes
white
cake
mix
2
(18
ounce)
boxes
white
cake
mix
1
cup
all-‐purpose
flour
2
cups
all-‐purpose
flour
1
cup
granulated
sugar
2
cups
granulated
sugar
3/4
teaspoons
salt
1
1/2
teaspoons
salt
1
1/3
cups
water
2
2/3
cups
water
1/8
cup
vegetable
oil
1/4
cup
vegetable
oil
1
teaspoons
real
vanilla
2
teaspoons
real
vanilla
1
teaspoons
almond
extract
2
teaspoons
almond
extract
1
cups
sour
cream
2
cups
sour
cream
4
large
egg
(whites
only
for
white
cake)
8
large
egg
whites
1.
Place
all
dry
ingredients
in
a
large
mixing
bowl
and
stir
together
with
a
wire
whisk.
2.
Add
the
remaining
ingredients
and
beat
on
medium
speed
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.
6.
Baking
time
varies
according
to
the
size
and
depth
of
pans
being
used.
7.
I
used
Wilton's
Bake
Even
Strips
on
my
cake
pans
to
ensure
a
level-‐topped
cake
which
required
absolutely
no
trimming-‐-‐
I
highly
recommend
these,
or
good
quality
professional
baking
pans.
8.
In
2"
deep
pans,
this
recipe
makes:
9.
One
14"
round
and
one
6"
round
10.
or
One
16"
round
11.
or
One
12"
round
and
one
10"
round
12.
or
One
12
X
18"
sheet
cake
13.
or
One
12"
round
and
one
8"
round
and
one
6"
round
14.
or
Two
9"
squares.
15.
or
5
dozen
cupcakes.
16.
Half
the
recipe
makes:
17.
Two
7"
rounds
18.
or
Two
6"
rounds
and
6
cupcakes.
19.
For
chocolate
cake:
use
chocolate
mixes
and
substitute
6
whole
eggs
for
the
egg
whites.
20.
For
liqueur
flavors:
substitute
alcohol
(such
as
champagne
or
Kahlua)
for
about
1
cup
of
the
water
in
the
recipe.
21.
For
berry
flavors:
use
frozen
berries,
thaw
reserving
the
juice.
Substitute
the
berry
juice
for
part
of
the
water
in
the
recipe,
and
stir
the
berries
in
at
the
end.
22.
For
lemon
cake:
substitute
lemon
juice
for
about
1
cup
of
the
water
in
the
recipe,
use
6
whole
eggs
instead
of
the
whites,
stir
in
1
Tblsp
lemon
zest,
and
use
1
tsp
of
a
good
lemon
extract
in
place
of
the
almond.
23.
For
white
chocolate:
melt
8oz
white
baking
chocolate
&
cool
slightly.
use
6
whole
eggs
in
the
recipe
instead
of
the
whites,
temper
the
chocolate
by
stirring
in
a
small
amount
of
the
batter,
then
add
the
white
chocolate
to
the
entire
batter
and
stir
well.
Doesn't
bake
up
quite
as
high
as
the
original,
so
add
a
pinch
more
batter
to
the
pans.