Wedding Cake

Cherry Cake or Almond Wedding Cake

1 cup sifted flour

1 cup sugar

1/2 tsp sea salt

1 1/3 cups of tap water

1 cup sour cream (whole milk)

2 Tablespoons Canola Oil

1 1/4 tsp Almond extract (organic)

1 1/4 tsp Vanilla extract (organic)

4 medium egg whites

Dash of Cinnamon

1 box of white cake mix (I use Duncan Hines)

(1 cup of fresh cherries, pitted and cut in quarters - for Cherry Cake)
No cherries for Almond Wedding Cake
If making a larger cake with multiple layers I double or triple recipe.

Directions

Grease and flour pans to be used.

Preheat oven to 325.

Gently stir the cake mix, flour, salt and sugar in a medium size bowl.

Add to the bowl water, oil, sour cream, extracts, cinnamon, cherries and egg whites. Beat on low for about 3 minutes.

Pour into greased pans and bake until tops are brown about 25 minutes.

Test with a toothpick to see if it is done before bringing out of the oven.

Cool on wire racks.

Ice with your favorite icing recipe and decorate as you wish!

My daughter loves to make a simple butter cream frosting and really loads it up. This is amazing and we love to store it in the refrigerator and bring out about 15 minutes before serving! 

Icing
Pure unsalted butter softened/ room temp  2 sticks
4 Cups of confectioners sugar
1 Tablespoon of half and half
1/2 tsp almond extract

Combine sugar, butter and extract in a bowl and mix using a paddle attachment on low speed to combine ingredients. Bring to High and beat about 2 minutes until it is fluffy. Add the half and half if needed. 
Store this in the refrigerator until ready to use and then bring back to room temp to frost cooled cake or piping for making flowers. 
Double if needed!