White Cake

By suekendrick

Adding to a cake mix recipe with a great frosting recipe

Ingredients

• CAKE:
• 1 box white cake mix
• 1 Cup all purpose flour
• 1 Cup white sugar
• 3/4 tsp. salt
• 1 1/3 Cup water
• 2 T. vegetable oil or canola oil
• 1 tsp. vanilla extract
• 1 Cup sour cream
• 4 large egg whites (I use 2 egg whites and 2 whole eggs)
• FROSTING:
• 3 Cups powdered sugar
• 1 Cup butter, at room temp.
• 1 tsp. vanilla extract
• 1-2 T. whipping cream

Preparation

Step 1

CAKE DIRECTIONS:
Preheat oven to 325 degrees. Prepare sheet cake pan with Pam/flour spray. You can use a 13x9 inch pan for thicker cake or 36 cupcake liners.
In a large bowl, whisk together Cake Mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
Pour into prepared pan. Bake for about 18 minutes, but this baking time will vary based on size of pan that you use. Just make sure that when toothpick inserted that it comes out clean before you remove the cake from the oven. Variation: You can use Almond Flavor to change it up a little.

FROSTING DIRECTIONS:
In a large bow, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
Add vanilla and cram and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
TIPS: This recipe doubles and triples well. There is no need to sift the powdered sugar, unless you're worried that your sugar is quite lumpy. DO NOT replace the butter with margarine or shortening. It will not taste the same. Add in color, if desired, using Paste Colors.