Hello everyone, newbie here so I apologize if this has been asked 1,000 times! I'm going to be making the White Almond Sour Cream cake that gets such high praise here. My question is, which filling do you recommend for this cake? Just hoping to get some experienced suggestions! Thanks!

~S

I like raspberry or strawberry, but you can use just about anything you like. The cake is very versatile.

Cindy

I just made this cake last weekend. I sure did come out fabulous...the most perfect texture. I wanted to try a different type of frosting so I made a coconut rum frosting. It came out really yummy.

As always strawberry cream cake filling. YUMMMYYYY!! or any one can do. just go with your taste

I have used chocolate ganache, and it's yummy!

That is a cake recipe that you can literally do anything with!! It is delicious with ANY flavor of filling. My DH now asks me......"why don't you make that wedding cake recipe?" He LOVES that cake!

I would like to make this cake, but I can't find the recipe. Anyone have the link? Thanks!

Also, I only see one chocolate ganache recipe and it uses ounces for the ingredients. Anyone have an easier one to read? Thanks!

This is the next cake I'm going to try also! Has anyone tried it with a lemon filling?

Where do I find the cake recipe you are all talking about? White Almond Sour Cream Cake? If its as delicious as you all say, I would appreciate the recipe.

I did a search in the forums and found it that way. I would type it out for you, but I don't have it handy at the moment. If you can't find it, pm me and I'll get it for you this afternoon.

Here is a link to the recipe:

http://www.recipezaar.com/69630


Cindy

White Almond Sour Cream Cake

2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teas. clear vanilla flavor
2 teas. almond extract

Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees.

One recipe makes: one 14" round + one 6" round
or one 16" round
or one 12" round + one 10" round
or one 12x18" sheet cake
or one 12" round + one 8" round + one 6"

Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes

Thanks so much for all of the great (and speedy) replies! I really can't wait to try this one out!

~S