Tastes Like Scratch White Cake and frosting

Tastes Like Scratch White Cake (adapted from OBB by Judy Neyts)

(I’m all about scratch cakes, but this is version from a box is one of my favorites when you need something quick and easy.)

1 box white cake mix (Duncan Hines is best)

1 cup all-purpose flour

1 cup granulated sugar

3/4 tsp salt

4 egg whites      (*Tip: For yellow cake, keep the yolks and use a yellow cake mix.)

1 1/3 cups water

2 TBS vegetable oil

1 cup sour cream

1 ½  tsp vanilla extract (use clear vanilla if you want a pure white cake)

Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.

For Cake: Pour into greased, floured pans (fills three 8” or 9″ rounds) and bake according to cake package directions.

For cupcakes: fill paper liners 3/4 full and bake according to box directions.  Makes 36 cupcakes.

Frost with homemade buttercream.  There is never a reason to use canned frosting. :O

Simple Butter Cream Frosting

2 sticks real unsalted butter

¼ tsp salt

6 cups powdered sugar

3 tsp vanilla (use clear if you want white frosting)

¼ cup cream or milk (more or less as needed)

Food coloring as desired

Beat butter until smooth and creamy, about 1 minute. Add powdered sugar. Beat on low until combined (trust me) and then on medium high speed for a full minute. Add vanilla. Reduce speed and add milk one tablespoon at a time, beating well after each addition, until desired consistency is reached. Beat on medium speed until light and fluffy.