Month: October 2011

World’s Best White Cake Recipe

No kidding, world’s best!  My friend Laura loves it so much she insists I call it the Laura Cake, and thus it has been dubbed in our circle.  This cake comes out so moist and flavorful.  Best of all, it is GREAT for coloring. I found this recipe on Pinterest a while back.  Of course, I had to make a few changes here and there, but for the most part the recipe stays true to where I found it. Ingredients: 1 (18.25 ounce) box Duncan Hines Moist White Cake mix1 cup all-purpose flour1 cup granulated white sugar3/4 teaspoon salt1 1/3 cups water2 Tablespoons vegetable or canola oil1 teaspoon vanilla extract1 cup sour cream4 large egg whites Directions:1.  Preheat oven to 350 degrees2.  Mix together dry ingredients3.  Mix the wet ingredients into the dry ingredients4.  Separate into 2 9″ round springform pans5.  Bake for approximately 35 minutes (you know, keep an eye on the stuff, and stick a fork in it to find out if it is done) **If you are making cupcakes, divide into approximately …