I have tried to find this on the site (that's where I found it in the first place) but now I can't. It's either White Almond Sour Cream Cake or White Sour Cream Almond Cake or something like that. It's the best recipe ever and you can do so much with it. Does anyone have it?
Thanks!!!

I haven't used it but would like to.

This is the one I saw posted not to long ago...though I have not tried it.

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

Here you go, I tried to look for it. It was easier looking on my computer

White Almond Sour Cream Cake

Double recipe:

2 boxes white cake mix (I use Betty Crocker)
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons salt
2 2/3 cups water
4 Tablespoons oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups (16 oz carton) sour cream
8 egg whites

Single Recipe:

1 white box cake mix
1 cup flour
1 cup sugar
1 cup (16 oz.) sour cream
¾ tsp salt
1 1/3 cup water
1/3 cup oil
1 tsp almond flavoring
1 tsp vanilla
4 egg whites

Stir all dry ingredients together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325

This recipe makes; one 14" round + one 6" round OR one 16" round OR one 12" round + one 10" round OR one 12" x 18" sheet cake OR one 12" + one 8" + one 6" round OR 22 petite loaves

Half recipe makes: two 8" rounds OR two 6" rounds + 6 cupcakes

Double recipe double recipe makes: one 18" round + one 10" round

Notes: it's a denser cake so it won't rise up like the others...! Fill pans 2/3 with that stuff

Chocolate cake: use chocolate mixes, omit almond extract and substitute 6 whole eggs for the whites.

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

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.

That's it! Thanks so much. It really is just the best I've tried! I even used it for a lemon cake two different ways. One using one box of lemon mix and one box of white and one using both lemon. They came out great! I use Betty Crocker White for this recipe. Again thanks!

That is the ONLY recipe I use now for my cakes, and I get wonderful reviews from it!