White Almond Sour Cream Cake Recipe

I got this recipe from my friend, Karen (http://www.karenscakes.com/)  It is SOOO yummy and moist, and is great because it makes your cake mix go even further!  (I'm not sure where she got it).

Mix together by hand with a whisk in a large mixing bowl:

2 Boxes White Cake Mix
2 cups Flour
2 cups Sugar
1 1/2 tsp. Salt

Add and beat on low for 2 minutes:

8 Egg Whites
2 2/3 cups Water
4 Tbsp Vegetable Oil
2 cups Sour Cream (16 oz carton)
2 tsp Clear Vanilla Flavoring (or try Almond Flavoring)

Bake at 325 degrees until cake springs back to touch.

Yield: 
One recipe makes: one 14" round + one 6" round

or one 16" round
or one 12" round + one 10" round
or one 12x18" sheet cake
or one 12" round + one 8" round + one 6"

Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes