planning a wedding cake using party rainbow chip super moist cake mixes. How much sour cream should I add?

Asked 12/21/2012 by sharosb

I am not sure what you mean by how much sour cream you should add - is this a specific recipe you are wondering about?

Egg whites are generally used in white cake mixes so that the cake is a nice white color. The yolk tends to make the finished cake a little yellow. Either one will work well in a three tiered cake.

Answered 12/21/2012 by Betty Kitchen Expert

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sharosb said:
Posted: 12/22/2012 09:02 AM

1 package Betty Crocker® SuperMoist® white cake mix (OR vanilla, rainbow chip or cherry chip cake mix) 1 cup water ⅓ cup vegetable oil 3 whole eggs 1. HEAT oven to 325°F. Generously grease bottom and side of 2-inch deep wedding cake pan using solid shortening. Sprinkle with flour to coat pan. Tap pan to remove excess f lour. 2. BEAT cake mix, water, oil and whole eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Measure batter as directed below; pour into pan. Pan will be half full; batter about 1 inch deep. 3. BAKE as directed below. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 to 25 minutes. Remove from pan; cool completely, top side up. Above is the basic cake recipe and under tips it says: • If additional ingredients are added to the cake batter (such as sour cream, pudding, liqueur, etc.), bake times may need to be adjusted. So I'm wondering if I need to add the sour cream as I am making it a few days ahead and freezing it. I was concerned it might be dry without the sour cream. What do you advise.