Another Hump Day! This being August 14, I want to wish my dear work-mate, Joyce, Happy Birthday! I am sharing my favorite white cake and frosting recipes today. The 1st frosting recipe is one I make for my best friend, Kevin. He eats it with a spoon... yep, he's a bit strange, but I love him dearly! We've been together since 1966 when we met in 7th grade.
Scratch Sour Cream White Cake
3 egg whites
1 cup sour cream
1 1/2 cup sugar
2 cups cake flour (Make your own: 2 scant cups all purpose flour with 4 Tablespoons of corn starch added, sift together to incorporate well. Cake flour provides a light and airy cake, not dense.)
1/4 teaspoon of baking soda
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup cold water
**1 teaspoon vanilla
Grease and flour a 9 inch cake pan, line with parchment or wax paper if you plan to make a 2 layer cake. Preheat oven to 350*, bake time about 35 minutes.
Sift all dry ingredients 3 times! Add vanilla to cold water
Beat egg whites until stiff. Whip sour cream and fold it into the egg whites. Alternately add dry ingredients with the vanilla cold water. Pour int prepared pan and bake. Cool and remove from pan.
** If you want the almond flavor, add 1 teaspoon almond flavoring
Box Mix White Sour Cream Cake
1 Duncan Hines White Cake Mix
1 cup all purpose flour
1 cup sugar
3/4 teaspoon salt
Sift all dry together in large bowl.
1 1/3 cups water
1 cup sour cream
2 Tablespoons oil (I use canola oil)
**1 - 2 teaspoons vanilla
4 egg whites
Oven 325* grease and flour pans (add parchment or wax paper for layered cakes)
11"x13" pan or 2 - 8" or 9" pans
Add the wet ingredient to the dry and mix on low for 4 minutes (will be a little lumpy) and pour into cake pan(s). Bake for about 25 minutes. Cool and remove from pans for layered cake. ** If you want the almond flavor, add 1 teaspoon almond flavoring and 1 teaspoon vanilla.
I use these two recipes for wedding cakes. The box mix cake will remain fresh longer than the scratch cake.
Wedding Cake FrostingIf making this, please use a HEAVY DUTY MIXER like Kitchen Aid or Hobart and not a hand mixer.
In Mixer bowl, beat together on low speed (will look sloppy) until incorporated:
1 cup Crisco
2/3 cup WHITE CAKE MIX (any brand - this is the flavor)
3/4 cup ICE COLD water
Add slowly until incorporated a 2# (pound) bag of powdered sugar - sift to remove lumps. Scrape down sides and bottom then mix on high speed for 10 minutes! (This insures the frosting will not separate.) Color small batches as needed for decorating. This recipe freezes well in an air-tight container for up to 3 months. Great on sugar cookies.
Cooked Flour-Based White Fluffy Frosting
3 Tablespoons flour
1 cup whole milk (or 1/2 cup 2% milk with 1/2 cup heavy whipping cream)
In a small saucepan, whisk together1/4 cup of milk into flour and cook over med-low until it become thickened, make sure you whisk CONSTANTLY the whole time! Whisk in remaining milk and cook over medium heat until it comes to a boil, keep whisking for 1 minute, then remove from heat to cool to room temperature (or pour into a container and cover and refrigerate until cooled.
Once cooled whip together until light and fluffy (about 5 minutes):
1 cup unsalted butter (softened)
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
Pour flour mixture in and beat on med-high speed about 5 minutes, scrape sides a few times, and beat until lush and airy. Store any frosted items in the refrigerator. This frosting will keep up to 1 week in closed container in fridge.
Best Hershey's Chocolate Frosting
1 stick butter
2/3 cup Hershey's Cocoa
3 cups powdered sugar (I always sift)
1/3 cup milk
1 teaspoon vanilla
Melt butter and then stir in cocoa. Alternating sugar and milk while beating until spreading consistency. Add additional milk if needed. Stir in vanilla. Makes 2 cups of frosting.
Happy baking and enjoy these recipes! Bon Apetit! 
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