May 18, 2012

White Cake/Cupcakes

1 package white cake mix
1 cup flour
1 cup sugar
3/4 tsp. salt
1 1/3 cup water
1 cup sour cream
2 T vegetable oil
1 tsp. almond extract (may use imitation in case of a nut allergy)
1 tsp. vanilla extract
4 egg whites

Preheat oven to 325 degrees. Grease and flour 9 x 13 cake pan or makes 30 cupcakes. Stir together cake mix, flour, sugar, and salt. Pour in water, sour cream, oil, both extracts and egg white. Beat on low for 4 minutes. Bake in preheated oven until top is a light golden brown and a toothpick inserted in the center comes out clean. For cupcakes, about 18-20 minutes.

* For Lemon cake: use a box of lemon cake mix and substitute lemon zest and juice for almond extract.

* For Chocolate cake: use a box of dark chocolate fudge cake mix and substitute 2/3 c flour and 1/3 cup Ghiradelli's unsweetened cocoa mix for the 1 cup flour. Omit the almond extract.

Fluffy, Creamy Frosting

3 T. flour
1/2 cup milk
1/2 cup butter
1/2 cup granulated sugar
1 t. vanilla

Whisk together flour and milk. Heat in small saucepan over medium heat until starts to thicken (stirring constantly). It should look like pudding. Let cool until room temp. Beat butter and sugar 1-2 minutes until fluffy. Add milk and flour mixture and vanilla and beat on highest speed for 7-8 minutes (don't skimp on the time) until thick, velvety and smooth.

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