After a little tweaking, I came up with this yummy chocolate cake. Very moist and delicious, but holds up well to stacking and fondant. This makes about 8 cups, enough for 2 – 9″x13″ (but you can halve it and it comes out just as great). It’s really great with chocolate peanut butter frosting! Enjoy!
- 2 boxes chocolate cake mix (I used DH devil’s food)
- 2 cups sugar
- 2 cups flour
- 2 – 3.4 oz. vanilla or chocolate pudding instant mix
- 2/3 cup oil
- 8 egg whites
- 2 tsp almond extract
- 2 cups Parisian Almond Coffee Creamer (Coffee Mate)…or any other flavor you like
- 1/2 cup whole milk
- 2 cups sour cream
- Put wet ingredients (except for egg whites) into mixer, mix for 30 seconds. Sift dry ingredients together and add to mixer. Mix thoroughly on low. Add egg whites one at a time until completely mixed, on medium speed, for about 3-4 minutes. If mixture seems too thick, add 1-2 tablespoons of milk. Bake at 325 for about 10 more minutes than the box says (or until toothpick inserted comes out clean.