Table of Contents
Add 1 teaspoon of almond extract. Add 1 teaspoon of pure vanilla extract to the mixing bowl. Note: For a whiter cake, use clear vanilla extract. But I prefer pure vanilla extract for best flavor. Next, add 1 1/3 cup of water to the small mixing bowl. Use a wire whisk to lightly blend the wet ingredients together.
Next, add 1 cup of full fat sour cream to the mixing bowl. Add 1 teaspoon of almond extract. Add 1 teaspoon of pure vanilla extract to the mixing bowl. Note: For a whiter cake, use clear vanilla extract. But I prefer pure vanilla extract for best flavor. Next, add 1 1/3 cup of water to the small mixing bowl.
Make cake batter as directed on box, adding 1 tablespoon almond extract. Divide batter evenly among muffin cups, filling each about three-fourths full. Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean.
1/2 teaspoon (2g) almond (If you don’t want almond, you can substitute additional vanilla) Preheat the oven to 325 degrees. Grease and flour two 8×2 round cake pans. (You could also divide the batter between three 8 inch cake layers if you would rather have an additional layer of filling).
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