Need Help With White Almond Sour Cream Cake
Baking By projectqueen Updated 4 Jul 2006 , 4:03am by cryssi
I'm going to try this cake and have a couple of questions for those who have made it.
I'm going to make 1/2 a recipe since I only need enough to make 1 cake 3" high. I'll probably make either an 8" or a 10" and torte twice.
1) Do you add any extender mix to this cake or just make the recipe as is?
2) Think I can substitute coconut extract for the almond? I'm going to try filling it with a coconut cream filling.
3) Think I can add some flake coconut to the batter before baking?
4) How do you think it will taste if I flavor the batter with coconut/vanilla, fill with coconut cream filling and ice with cream cheese icing?
Thanks!
I've only made this cake once and used half of the recipe. I did not use the cake extender though and wish I had tried. I used the full fat sour cream and my batter was very thick. I baked in 2 - 8" pans and they did not rise to the top. They were 2" high pans. The next time I try it, I will try to use some extender with it.
I'm not a lot of help, but I will definitely be making this again. It was such a tasty and moist cake. I was just disappointed with it not making quite enough to fill the pans more than half full and rising to the top.
That is odd.....I use 1/2 the recipe all the time, it makes 2 - 9" rounds and one 6" round and they are perfect. I fill the pans about 2/3 full (maybe a little more) and what is left I put into the 6" for smash cakes! (or for eating here!) 
the 6" usually isn't very high, but that is not a problem - I don't want it to be for the smash cake.
I've made this recipe many times with great success. I've never used the extender and it always makes tons of cake!
1) Do you add any extender mix to this cake or just make the recipe as is?
Just make the recipe as is, it already has an extender in it (extra flour, sugar etc.)
2) Think I can substitute coconut extract for the almond? I'm going to try filling it with a coconut cream filling.
I don't see why not , in fact I am going to have to try that cause it sounds yummy! I leave out the almond extract all the time for flavors that I don't think will taste good with it.
3) Think I can add some flake coconut to the batter before baking?
not sure on this one , don't see why not.
4) How do you think it will taste if I flavor the batter with coconut/vanilla, fill with coconut cream filling and ice with cream cheese icing?
Heavenly ?!?!?! 
I use this recipe all the time , in fact 90% of the cakes I make are either a WASC or a variation of the WASC for other flavors (choc, yellow , etc) I just leave out the almond extract for those. I use it for everything , even carved cakes. I am really surprised to hear the comment on the half recipe not filling and rising to the top of a 8" pan. I have never had an issue with it. If anything mine always rise above the pan.
Hmm, seeing everyone else's posts, I wonder what I did wrong? My cake was a very dense cake, but it just didn't rise as much as everyone else's that I've read about. I halved the recipe and double checked all of my measurements. Only one way to find out - Make another one !!!
Glad to know about not using the extender on this recipe, b/c that is what I would have done.
is there a scratch recipe for this?
If not, I can search for the regular recipe
is there a scratch recipe for this?
If not, I can search for the regular recipe
Here is a link to the recipe: http://www.baking911.com/recipes/cakes/mix_white_almond_sour_cream.htm
White Almond Sour Cream Cake contributed by Squirrelly Cakes
This recipe is popular for wedding cakes and can be used for other flavors, as well.
2 boxes (18.25 ounces each) white cake mix (I prefer Duncan Hines)
2 cups all-purpose flour
2 cups granulated sugar
1 ½ tsps salt
2 2/3 cups water or milk
1/4 cup vegetable oil
2 tsp pure vanilla extract
1 -2 tsps almond extract (optional)
2 cups (16 oz) sour cream
8 large egg whites
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees F until cake tests done.
This recipe makes: All pans are 2 inch deep
One 14" round and one 6" round or
One 16" round or
One 12" round and one 10" round or
One 12 X 18" sheet cake or
One 12" round and one 8" round and one 6" round
Half the recipe makes:
Two 8" rounds or
Two 6" rounds and 6 cupcakes
Double the recipe makes:
one 18" round + one 10" round
all 4 sizes in the Wilton petal pan set
For chocolate cake: use chocolate mixes, omit almond extract and substitute 6 whole eggs for the whites. Same applies to Marble Cakes.
For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe
For berry flavors: Substitute one 3 oz pkg Jell-o instant Pudding in a coordinating flavor for part of the sugar in the recipe. Use a 16 oz pkg 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. *You'll need to add a little extra batter to each pan for this version.* I found I needed at least another cup and a half of batter for a 10 inch round when using the fruit version.
I haven't substituted the oil for butter, but I'm sure you can.
I have found that it (and other batters) rise better if you beat the eggs white separately for just a bit - about double in volume, but not all the way to peak. Then just add to the rest of the batter and mix with the mixer (don't have to fold in) I've been doing this with all my cakes and they rise nicely and have a good texture, but doesn't change the texture much - not at all like a sponge cake where you beat the egg white to peak and fold in. They are still sturdy for decorating.
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