I like to use this recipe from Rabecca Sutterby WHITE ALMOND SOUR CREAM CAKE W/ VARIATIONS
• 1 (18 ounce) box white cake mix (Betty Crocker or Pillsbury) 1.50 • 1 cup all-purpose flour.32 • 1 cup granulated sugar32 • ¾ teaspoon salt.01 • 1? cups water.05 • ? cup vegetable oil.27 • 1 teaspoon real vanilla.03 • 1 teaspoon almond extract.03 • 1 cup sour cream1.00 • 4 large egg whites (or 3 eggs).48 • Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. • Add the remaining ingredients and beat on medium speed for 2 minutes. • Pour into greased and floured cake pans, filling each pan a little over half full. • Lightly tap cake pans on counter to bring air bubbles to top. • Bake in preheated 325° F oven until cake tests done. • Baking time varies according to the size and depth of pans being used. • VARIATIONS • For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites. • For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe. • For 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. • For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond. • For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn’t bake up quite as high as the original, so add a pinch more batter to the pans.