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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.

1 (18.25 ounce) box Duncan Hines Moist White Cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

1.  Preheat oven to 350 degrees
2.  Mix together dry ingredients
3.  Mix the wet ingredients into the dry ingredients
4.  Separate into 2 9″ round springform pans
5.  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 36 separate cups 
and bake for no longer than 18 minutes.**

Oh, and remember the thing I said about coloring it?  Check out this cake I did for the 4th of July!

Oh goodness, it never feels good spilling my secrets, but hopefully y’all will put them to good use. šŸ˜‰

1 Comment

  1. Pingback: Buttercream Flowers Just Got Real - Miri in the Village

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