White Almond Sour Cream Cake....omg!

Decorating By karenm0712 Updated 9 Mar 2007 , 2:21am by jamiesue

butternut Posted 16 Jan 2007 , 12:35am
post #31 of 177
Quote:
Originally Posted by missyek

Gets even better with the raspberry filling! thumbs_up.gif I love it with a whipped cream/raspberry filling--to die for! I just got a recipe from Tastefully Simple for a raspberry mousse that I am dying to try with it. The recipe is just 12 oz. of coolwhip, 8 oz. of softened cream cheese and the Tastefully simple Raspberry Divine sauce (how ever much you want to add) and just whip it all together. It is soooooo yummy it would make a perfect filling!




How much of the jar (10.8 oz) of simple raspberries do you use when mixed with the 12 ounces of cool whip and the 8 oz of cream cheese?
Thanks so much........

Gingoodies Posted 16 Jan 2007 , 1:52am
post #32 of 177

I made this cake for an Anniversary in October. I used a raspberry mousse filling and buttercream icing.

The raspberry filling I used is this..

1 quart of heavy cream
1 (4 serving size) box of instant vanilla pudding.

Mix the pudding into the cream and whip (like making whipped cream). Add 1/2 to 3/4 cup of good raspberry preserves. Very yummy! icon_wink.gif
and not sweet.

bobwonderbuns Posted 16 Jan 2007 , 1:55am
post #33 of 177

How about that lemon version of this cake??? Anyone???

jillycakes Posted 16 Jan 2007 , 2:27am
post #34 of 177

How do you make the chocolate variation of this cake? I saw that you have to change the 8 egg whites to 6 whole eggs. Then do you just add powdered baking chocolate? Any extra sugar? Thanks.

missyek Posted 16 Jan 2007 , 12:56pm
post #35 of 177
Quote:
Originally Posted by butternut

Quote:
Originally Posted by missyek

Gets even better with the raspberry filling! thumbs_up.gif I love it with a whipped cream/raspberry filling--to die for! I just got a recipe from Tastefully Simple for a raspberry mousse that I am dying to try with it. The recipe is just 12 oz. of coolwhip, 8 oz. of softened cream cheese and the Tastefully simple Raspberry Divine sauce (how ever much you want to add) and just whip it all together. It is soooooo yummy it would make a perfect filling!



How much of the jar (10.8 oz) of simple raspberries do you use when mixed with the 12 ounces of cool whip and the 8 oz of cream cheese?
Thanks so much........




Ha! The recipe does not say. I think you just add to taste, but I don't think that requires a lot.

bonnscakesAZ Posted 16 Jan 2007 , 3:58pm
post #36 of 177

I don't know where you can see the variations. they were attached to the copy of the recipe I have.. Here is what I have though.

- For a chocolate version, substitute chocolate cake mixes, replace almond extract with more vanilla and use 6 whole eggs instead of the egg whites.

-For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe

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.

The lemon version came form somewhere else and here is that one. They are all very good!
PS this is a half recipe.. just double to get the same amounts as the original White Almond Sour Cream.

Used a single DH Lemon Cake Mix
1 cup flour
1 cup sugar
1 1/3 cup water
1 cup sour cream
3 large eggs
2 Tbsp oil
1/2 tsp salt
2 tsp vanilla
1/4 tsp lemon extract
and the grated rind of one lemon

bobwonderbuns Posted 16 Jan 2007 , 4:05pm
post #37 of 177

Bless you Bonnie!!! icon_biggrin.gif

aminium Posted 16 Jan 2007 , 4:15pm
post #38 of 177

I am always looking for cake flavors to experiment with, I can't wait to try this one!

awolf24 Posted 16 Jan 2007 , 4:17pm
post #39 of 177

I use the same recipe that karenm0712 posted. It is AWESOME.

Here's the link to it on CC:

http://www.cakecentral.com/cake_recipes_id-add_box-2322.html

jillycakes Posted 16 Jan 2007 , 4:41pm
post #40 of 177

Thank you, Bonnie!!

kaychristensen Posted 18 Jan 2007 , 7:12am
post #41 of 177

OMG this recipe rocks. icon_surprised.gifthumbs_up.gif I made the cupcakes last night. I had to try some and I couldn't believe I ate 6. The weren't frosted (I don't care for frosting imagine that) Anyway when kids got home from school today they had them. And my DS is like mom I love you so much will you make me some more. He ate 7 or 8. I am going to try this with other flavors now. All I can say was why didn't I try this recipe sooner. icon_eek.gif Thanks for posting this thread. thumbs_up.gif

LittleMom Posted 20 Jan 2007 , 11:33am
post #42 of 177

I just made this cake, too. OMG you're right... it is so good!!!

I made half the recipe, but I added 1 1/4 tsp. baking powder because I like a fluffy cake. It made a 10x10 square exactly and baked up beautifully. It wasn't crumby, but it was nice and soft and moist without being dense. The perfect cake. I can't wait to try the yellow version today.

jules06 Posted 20 Jan 2007 , 12:10pm
post #43 of 177

that recipe is definitely a must try - but could someone please tell me what white and yellow cake mixes are ? icon_confused.gif

karenm0712 Posted 20 Jan 2007 , 12:19pm
post #44 of 177

I am going to make this cake AGAIN this weekend....trying to eat healthy STINKS right now!! icon_smile.gif

jules06 - from what I know a white cake mix uses only egg whites and is more of a vanilla cake. The yellow mix uses whole eggs and has more of a butter taste.

HTH's!

Off to clean my kitchen so that I can start baking CAKE! icon_razz.gif

mamacc Posted 20 Jan 2007 , 12:42pm
post #45 of 177

I make this recipe all the time, but usually as a yellow cake. Everyone loves this cake!! I just use yellow mixes, 4 whole eggs, and I use 1 T vanilla and 1 tsp almond extract for flavorings. I buy 60 oz buckets of sour cream for about $5 at Sam's Club so this cake is fairly inexpensive to make too.

I would love to hear any variations on this recipe!
Courtney

jules06 Posted 20 Jan 2007 , 1:49pm
post #46 of 177
Quote:
Originally Posted by karenm0712

I am going to make this cake AGAIN this weekend....trying to eat healthy STINKS right now!! icon_smile.gif

jules06 - from what I know a white cake mix uses only egg whites and is more of a vanilla cake. The yellow mix uses whole eggs and has more of a butter taste.

HTH's!

Off to clean my kitchen so that I can start baking CAKE! icon_razz.gif


Quote:
Quote:




Thanks karenm0712 ! I've been dying to know what they were icon_biggrin.gif

meggylou Posted 20 Jan 2007 , 2:30pm
post #47 of 177

I made this cake for a party I went to last night with the raspberry mousse listed earlier. I think I will be getting at least 3 orders, because everybody loved it. 15 people finished a 1/4 sheet cake in less than 15 minutes!!!
I LOVE THIS CAKE!!!

butternut Posted 20 Jan 2007 , 2:37pm
post #48 of 177
Quote:
Originally Posted by meggylou

I made this cake for a party I went to last night with the raspberry mousse listed earlier. I think I will be getting at least 3 orders, because everybody loved it. 15 people finished a 1/4 sheet cake in less than 15 minutes!!!
I LOVE THIS CAKE!!!



Just curious, what kind of icing did you use on your cake?

meggylou Posted 21 Jan 2007 , 1:13am
post #49 of 177

I used Buttercream Dream from the recipe section. That is my standard, easy to make and soooo good to eat.!

mkolmar Posted 21 Jan 2007 , 1:18am
post #50 of 177

I use buttercream dream on this cake also.....I have to just say I actually love this cake, even more than chocolate cake! I usually fill mine with preserves but that whipped raspberries sounds really good.

heiser73 Posted 21 Jan 2007 , 1:25am
post #51 of 177

Okay so now that you all have my mouth watering..I think I'm going to have to try it tomorrow for our Sunday dessert. Does it have a real strong almond flavor due to the extract? I'm not sure I love almond extract so that is why I haven't tried it already, but now I'm convinced to at least give it a try! Thanks everyoneicon_smile.gif

meggylou Posted 21 Jan 2007 , 1:33am
post #52 of 177

I had never used almond flavor before, and was expecting a real strong taste. Instead, it just has a great flavor that is not too overpowering. In addition, it made my kitchen smell amazing!! I never knew almond extract smelled so good, now that I know, I'm going to use it all the time LOL!

ValMommytoDanny Posted 21 Jan 2007 , 1:42am
post #53 of 177

Sounds like I have to try this recipe! Thanks for all of the information, I can't wait. icon_smile.gif

adven68 Posted 25 Jan 2007 , 2:54pm
post #54 of 177

I made this cake just to try it out. The person who developed this recipe should be shot! It is a very dangerous cake to have around when you are dieting. I could not stop eating it!!! My kids LOVED it. We devoured it sans icing....who needs it with this perfect confection?

Also...the texture is PERFECT for larger cakes.

JodieF Posted 25 Jan 2007 , 3:04pm
post #55 of 177

Not to be a downer here, but you do need to be careful making cakes to sell with real Almond Extract. It is derived from Almonds. I have a friend who is severely allergic to nuts and even having extract in a cake can compromise her breathing.
Since I've known her, it's just made me much more paranoid. I'd be worried about using pure Almond Extract for a cake when I couldn't be sure that everyone who ate it knew the extract was there!

BTW...this cake is also quite delicious if you just use Vanilla! thumbs_up.gif

peacockplace Posted 25 Jan 2007 , 3:53pm
post #56 of 177

I'm going to try the yellow version because I can't find a yellow that I like. Thanks for the post!

meghanb Posted 25 Jan 2007 , 4:06pm
post #57 of 177

This might be a silly question, but if you are doing the yellow version, do you replace the 8 egg whites with 8 whole eggs, or only 4 whole eggs?

peacockplace Posted 25 Jan 2007 , 4:09pm
post #58 of 177

i would think 8 whole, but that's a good question! Hope to get an answer!

bonnscakesAZ Posted 25 Jan 2007 , 4:17pm
post #59 of 177

Meghan I would use the choc. variation then and do 6 whole eggs.

Janette Posted 25 Jan 2007 , 4:34pm
post #60 of 177

Thanks, I'm going to try, sounds good

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