Makes 4 (8 inch) layers
1 (18 oz) package of white, choc, or spice cake mix
2 large eggs
1 (8 oz) container of sour cream
1/2 cup water
1/3 cup oil
Beat all ingredients at low speed with an electric mixer for 30 seconds
or
just until moistened, then beat at regular speed for 2 mins. Pour batter
evenly into 4 greased and floured 8 inch round cakepans.
Bake at 350F for 15 to 17 mins or until a wooden pick inserted in center
comes out clean. Cool in pans on wire racks 10 mins. Remove
from pans,
and cool completely on wire racks. Wrap layers in plastic wrap,
and freeze
2 hours or up to 1 month.
Cream Cheese Frosting
Makes about 3 cups
1 8oz package of cream cheese softened
1/4 cup butter or marg softened
1 16 oz package of powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
Beat cream cheese and butter at medum speed with an electric mixer until
smooth.
Gradually add powdered sugar, beating until light and fluffy.
Stir in extracts.