White Almond Wedding (or Birthday) Cake

Last week was a busy week around here!  My sweet little princess celebrated her 7th birthday so it was a party all week long, It started with going out to breakfast and shopping with just the 2 of us on Monday, and ended with a Spa-tacular party with her friends on Saturday.  I think I liked celebrating her birthday all week (her birthday was Thursday).  She sure felt special!

My little princess wanted a candy cake for her birthday.  I wanted something a little fancier.  So I compromised.  I put candy on the top for her and made the sides a little fancier for me.  It didn't really match, but we were both happy.

She also requested to have a filling in it.  "Just not that nasty jam stuff the store puts in theirs.  That's so gross mom!"  So she got Vanilla Mousse and loved it.  Then I topped it off with Vanilla Buttercream Frosting.

The cake turned out fantastic!  It started with a box mix and ended up much more dense than a plain box mix (and much tastier!), which is what I wanted.  The hubs and I loved the flavor of the cake.  Not sure what the kiddos thought of the flavor, but they quickly gobbled it up.  Pretty sure that means they liked it too.

In case you can't tell, the colors of the cake are supposed to be blue, purple and pink.  There was a little debate on a couple of the colors. :) 

1 (15.25 ounce) package white cake mix 

1 cup flour

1 cup sugar

3/4 teaspoon salt
1 cup sour cream
1 1/3 cups water

2 tablespoons vegetable oil

1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

Preheat oven to 325.  Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain; about 4 minutes. Pour the batter into greased 9x13 inch cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes.  Do not over bake.

I divided my cake between 3 (8 inch) pans and baked for about 17 minutes.

Recipe from All Recipes.

Linked on Tatertots and Jello, Your Homebased Mom, Pinworthy Projects, Sweet & Savory Saturdays, Show Me What Ya Got, The Busy Bee's and Six Sisters' Stuff.