Take an ordinary Cake Mix, and turn it in to fantastic!


  • 1 box white cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 tsp salt
  • 4 egg whites
  • 1 1/3 cups water
  • 2 Tbs vegetable oil
  • 1 cup sour cream
  • 1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
  • 1 tsp almond extract


  1. Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.
  2. For Cake: Pour into greased, floured pans (fills two 8 or 9″ rounds) and bake according to cake package directions.
  3. Tip: When cakes come out, cool for 5 minutes on wire rack, then cover with two sheets of plastic wrap (in a “+” sign), turn them out and wrap the plastic around them. Allow to cool all wrapped up (keeps the moisture from evaporating out) then pop in freezer on a cutting board to keep them flat. Once they are frozen, they are super easy to frost and defrost in about a half an hour.
  4. For cupcakes: fill paper liners 3/4 full and bake according to box directions. Makes 36 cupcakes.


I baked my cupcakes for approximately 16 minutes. Use the end of a wooden spoon to make holes in mini cupcakes. Use an Apple Corer in standard size cupcakes. Fill with Raspberry, Blueberry, Strawberry, Lemon Curd, Marshmallow or Bavarian Cream, etc. Frost with your Favorite Frosting.