Tuesday, June 24, 2014

2 boxes white cake mix
2 cups flour
2 cups sugar
1 1/2 tsp salt
8 egg whites
2 2/3 cup water
4 T vegetable oil
2 cups sour cream
2 tsp vanilla extract
2 tsp almond extract

Mix all the dry ingredients together. Slowly add egg whites, oil, sour cream and extract, being sure to mix well after each addition. Bake at 325 degrees in a greased 9 x 13 pan until toothpick inserted in center comes out clean.

After baking, let the cake cool for a couple minutes, but not completely. Start breaking up cake and transferring to a large bowl with a spoon. With two forks crumble the cake until you are left with ultra fine crumbs. The finer the better. I start with the center of the cake and slowly work my way outwards. I usually try to avoid using the harder, crispier edges because it creates lumps in your cake balls when you roll them. Also, I find it impossible to bake a cake without eating a little bit so if you don't use the edges it will give you a little something something to snack on throughout the remainder of the process. Prettier cake pops and a full belly - a win win in my opinion.

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