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.