I was taken aback at the batter's texture; it was like taffy or dough. Convinced it would be a flop, I asked someone coming to my home for Christmas dinner to bring a back up dessert. During baking, it rised in a way I didn't anticipate. I used the Vanilla Buttercream frosting cited in the recipe and topped the cake with a brown sugar, butter and pecan mixture. It was a big hit! The cake itself was delicious and moist. I'd definitely make this again.
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Bake: 22 Minutes
Cool: 1 Hour, 5 Minutes
Freeze: 1 Hour
- 1 (18.25-oz.) package white cake mix
- 1 (16-oz.) container sour cream
- 1/4 cup butter, melted
- 2 large eggs
- 2 teaspoons apple pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- Vanilla Buttercream
- Garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries
- 1. Preheat oven to 350°. Beat together first 6 ingredients 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 Premium Cake Mix.
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