- YIELD: 12 servings
This cake is a huge hit every time I make it.
|3||T. corn starch|
|1||tsp. Baking soda|
|9||T. butter, softened|
|½||C. sour cream, room temperature|
|8||oz. reduced-fat cream cheese, softened|
|½||tsp. Almond extract|
Preheat oven to 350 degrees. Stir together flour, corn starch, salt, and baking soda. In mixer, cream the butter with the sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add the sour cream and vanilla. Add the dry ingredients and mix on low until just combined. Divide batter between two greased 8-inch cake pans and bake until golden. About 30-35 minutes. Remove from pans and cool completely. Place cakes in the freezer until ready to assemble. For the icing, combine the cream cheese, sugar, vanilla, and almond extract in mixer using whisk attachment on medium until smooth. With mixer running, slowly add cream and beat until stiff peaks form. Spread 1/3 of icing on bottom cake, another 1/3 on the top of the second cake, and the rest for the edges of the cake.