2 boxes white cake mix - Duncan Hines works great
2 C. all-purpose flour
2 C. Sugar
2 2/3 C. water
1 1/2 tsp. salt
1/4 Veg. oil
2 tsp. vanilla
2 C. Sour Cream
8 large egg whites
Mix dry ingredients in a large bowl, whisk together and add remaining ingredients mix 2 min. (low if using a electirc mixer)
Bake at 325 degree until cake tests done- I start out at 20 min. and check every 5 minutes.
Makes 4 - 9inch pans ( with enough left over for a 2 dozen mini cupcakes) , one 12x 18 sheet or 2 9x13 pans one 12" round and one 8 "round and one 6 "or
one 12" round and one 10" round or one 16" round or one 14" round and one 6" round
(recipe may be cut in half)
Cool on a rack when cool, put on a plate and put in freezer 40 minutes or so.
I like to wrap the frozen cake up in several layers of saran wrap and put back in the freezer till I am ready to frost it- it is so much easier to frost a frozen cake! and I leave cake that is extra in the freezer-to have on hand. Trim cake to be flat, use a little regular frosting to fill between the layers and then-
Put frozen cake on a cake plate and put wax paper around the edges (cut off little strips and stick them under to keep the plate clean while frosting:)
Frost with Vanilla buttercream frosting:
6 T. Soft Butter
1 lb. Pwd. Sugar
4 T. Milk, half and half or Cream
1 tsp. mexican vanilla- of course!
tiny dash of salt
Mix up, take a small amount( 3/4 C. )
and add a little more milk to make thinner-
use this to lightly frost the cake- this keeps the crumbs from being a problem.
Then frost the cake with the rest of the buttercream frosting. to get the frosting smooth-
run the knife under hot water and smooth over frosting:)
Just for fun....We like to decorate ours with a few flowers cut from large marshmallows- just cut the end with kitchen shears into petals, or to make longer petals cut them lengthwise use a bit of frosting to hold down petals, and a candy for the center- I used red skittles.
