1 18.25-oz. pkg. white cake mix
1 c. all-purpose flour
1 c. sugar
3/4 t. salt
1-1/3 c. water
1 c. sour cream
2 T. vegetable oil
1 t. almond extract
1 t. clear vanilla flavoring
4 egg whites
-Preheat oven to 325° F. Grease and flour 2 8-inch round cake pans.
-Stir together white cake mix, flour, sugar, and salt in a large bowl until well mixed. Poor in water, sour cream, vegetable oil, almond extract, and vanilla flavoring. Beat to combine. Add egg whites, and beat with an electric mixer on low until all ingredients are mixed, about four minutes.
-Pour the batter into prepared pans and bake until the top is light golden brown and a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Allow to cool in pan 10 minutes before turning out onto rack to cool completely.
Almond Butter Cream Frosting:
3 cups confectioners sugar
1/3 cup unsalted butter, room temperature
1 teaspoon clear vanilla flavoring
1/2 teaspoon almond extract
1 to 2 tablespoons whole milk
-Beat together sugar and butter in a large mixing bowl until creamy. Add remaining ingredients and beat at high-speed for five minutes, until light and fluffy, add more milk to thin, if necessary. I made this one and a half times in order to frost the cake, and for the decorations on top.
-Store frosted cake in the refrigerator in order to keep the frosting firm. It was a warm day with high humidity when I made this, so that’s what I chose to do. If you live in a cooler, drier part of the country, you may leave the cake out on the counter.