 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
Make a classic white cake for Christmas or Easter this year. This cake starts with boxed mix, then adds a few key ingredients to make the end result light, fluffy, and totally delicious. Ingredients:
1 (18.25-oz.) package white cake mix |
1 (16-oz.) container sour cream |
1/4 cup butter, melted |
2 large eggs |
2 teaspoons apple pie spice |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract (optional) |
vanilla buttercream |
garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries |
Directions:
1. Preheat oven to 350°. Beat together first 6 ingredients and, if desired, almond extract at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans.
2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Wrap in plastic wrap, and freeze 1 hour or up to 1 month.
3. Spread Vanilla Buttercream between layers and on top and sides of cake. Garnish, if desired.
4. Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Premium Cake Mix.
|
|