White Wedding Cake
1 box white cake mix
1 whole large egg and 2 large egg whites
1 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 cup vegetable oil
Preheat oven to 325°F. Grease pan(s) using Pan Release.
In a large mixing bowl, combine cake mix, eggs, milk, sour cream, oil, and extract. Mix on low speed for 30 seconds. Scrape bowl. Mix on medium speed for two minutes until well blended.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
You can substitute--1 whole large egg and 2 large egg whites with 2 whole eggs; 1 cup milk with 1 cup water; and 1/4 cup vegetable oil with 1/2 stick of butter.
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