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Ingredients
- 1 package (18.25-oz.) white cake mix
- 1 16 ounce sour cream
- 1/4 cup (1/2 sticks.) butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 2 teaspoons apple pie spice (if making spice cake) optional
- Vanilla Buttercream
- 1 8 ounce cream cheese softened
- 1 cup butter softened
- 2 packages (16 ounces) powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Preparation
Step 1
MAKES 12 SERVINGS; PREP: 1 HR.; BAKE: 22 MIN.; COOL: 1 HR., 5 MIN.; FREEZE: 1 HR.
1. Preheat oven to 350°. Beat together first 5 ingredients (if apple pie spice is included) and, if desired, almond extract at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans.
2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Wrap in plastic wrap, and freeze 1 hour or up to 1 month.
3. Spread Vanilla Buttercream between layers and on top and sides of cake. Garnish, if desired.
Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Mix.
(Pictured on cover Southern Living Annual Cookbook 2008, Page 293:
Sugar-and-Spice Cake-add 2 tsp. apple pie spice with cake mix.)
Garnishes: sparkling sugar, clear edible
glitter, rosemary sprigs, pecan halves,
cranberries
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Vanilla Buttercream:
MAKES ABOUT 6 CUPS; PREP: 10 MIN.
1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and next 3 ingredients, beating at low speed just until blended. Increase speed to medium, and beat until well blended and smooth.