WHITE ALMOND WEDDING CAKE RECIPE | ALLRECIPES
A secret ingredient of sour cream makes this cake so moist, dense, and delicious! I use this recipe for my kids' birthdays, but it's a favorite for wedding cakes, too! This recipe can easily be doubled.
Provided by CUPYCAKESMURF
Categories Almond Desserts
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 -11x13 inch cake
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
- 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, 4 minutes.
- Pour the batter into the prepared 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. Allow to cool before frosting.
Nutrition Facts : Calories 211.4 calories, CarbohydrateContent 35.3 g, CholesterolContent 5.1 mg, FatContent 6.6 g, FiberContent 0.4 g, ProteinContent 2.9 g, SaturatedFatContent 2.1 g, SodiumContent 274.7 mg, SugarContent 24 g
THE CHEESECAKE FACTORY ORIGINAL CHEESECAKE RECIPE | …
The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon. Try this copycat version, from the book Top Secret Restaurant Recipes 2.
Provided by MyRecipes
Yield 12 Servings
Number Of Ingredients 13
Steps:
- Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
- Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
- Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
- Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
- Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 519 calories, CarbohydrateContent 34 g, CholesterolContent 183 mg, FatContent 39 g, ProteinContent 10 g, SaturatedFatContent 21 g, SodiumContent 423 mg
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