Runner up $25
Sarah Amos
Germany

WHITE ALMOND SOUR CREAM CAKE

INGREDIENTS:

• 1 cup flour
• 1 cup sugar
• 1 white cake mixes
• 4 egg whites
• 1 1/4 cup water
• 1/2 cup veggie oil
• 1 tsp vanilla
• 1 tsp almond extract
• 1/2 tsp salt
• 1 cup sour cream

DIRECTIONS:

Preheat oven to 325 degrees.  Mix egg whites, veggie oil and sugar together.  Add flour, cake mix, salt  and water.  Blend.  Add vanilla and almond extract and sour cream.  Blend well until mixed.  Bake for 45 - 60 minutes until cake springs back to the touch.  Make one 9X13 or 2 8 inch round cakes.

Buttercream Icing:

• 2 sticks of salt free butter
• 1 stick (1 cup) crisco
• 2 tsp vanilla
• 2 pounds of powdered sugar
• milk

Cream together butter, crisco, and vanilla.  Add Powdered sugar a cup at a time and blend well.  add milk to get the consistency you would like.

Marshmallow Fondant:

• 16 oz Marshmallows
• 2 pounds powdered sugar
• 2 tablespoons water
• 2 tsp vanilla

Melt Marshmallows in the microwave heating 30 seconds at a time - stiring between heatings, until melted.  Add water and vanilla to the marshmallows and mix well.

In a stand mixer using paddle attachment place one pound of powdered sugar - making a well, pour the melted marshmallows in to the well - mix well.  Add remainder of the sugar a cup at a time.  If you mixer bogs down change to the dough paddle.  Once all the sugar is mixed in wrap the fondant in plastic wrap to cool.  I like to spray my plastic wrap with "Pam" so the fondant does not stick.  Let fondant cool.  Color as needed with food coloring.