Here's a link to the White Almond Sour Cream Cake
http://www.recipezaar.com/69630
I tried this using Phillsbuy cake mix and it was very moist. The problem was that it really settles and tended to bulge at the bottom of the layers. I use parchment paper in the bottom of my cake pans and after the cake had cooled and I removed the parchment you could actully see the cake settle a good 1/2 inch! Has anyone else noticed this? What cake mix to you recommend for this receipe and why? Thanks.
Hey Tiffysma thanks for the link 
I also had been looking for this recipe.
CinWoo - I have used Phillsbury cake mixes in the past 
- Will NEVER again use that brand again. I've had it do the same thing with the settling and not in this recipe. Ruined a whole cake 
For some reason is does not have the stability as the other brands - or atleast for me anyway.
I know EXACTLY what you mean!
It's so funny that I clicked on this thread, because I've never made a white almond sour cream cake! But I did make a "practice run" champagne cake last week. Guess what mix I tried? PILLSBURY!!
That cake came out sooo SOGGY--almost couldn't use it. I'm now a die-hard DUNCAN HINES girl.
I've never really cared for the way the Pillsbury frosted either. Or came out of the pans.
They do taste good, though. And I'm certainly not boycotting the brand itself. There are lots of pillsbury foods I do like.
--Knox--
NEVER use any cake mix that already has pudding in the mix - it will be a soggy mess. I've only ever used DH and have had great results!!
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