“I made my daughter’s wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake — not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14″, 10″ and 6″ pans that were 3-inches deep. I had enough extra batter for a 9″ layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.”

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2 (18 ounce) boxes white cake mix ( Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites

Find out Directions in the Next Page …