Easy White Cake and Dream Whip Frosting.

Gregg is obsessed with Funfetti cake - every year on his birthday it is his only request.  I am really in-love with this easy white cake recipe below {introduced to me by sister-in-laws Krista and Tara}, it is like a cakebox extension - and it worked with the funfetti cake mix.

Easy White Cake

1 box white cake mix (Duncan Hines super moist is best)

1 cup all-purpose flour

1 cup granulated sugar

3/4 tsp salt

4 egg whites

1 1/3 cups water

2 Tbs vegetable oil

1 cup sour cream

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

1 tsp almond extract

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 two 8 or 9″ rounds) and bake according to cake package directions.

Tip:  When cakes come out, cool for 5 minutes on wire rack, then cover with two sheets of plastic wrap (in a “+” sign), turn them out and wrap the plastic around them. Allow to cool all wrapped up (keeps the moisture from evaporating out) then pop in freezer on a cutting board to keep them flat. Once they are frozen, they are super easy to frost and defrost in about a half an hour.

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

I am not one to make my own frosting - I hate making frosting, I always buy it.  Until now, I love this recipe!

Dream Whip Butter Cream Frosting

Ingredients

1 packet (1 oz) Dream Whip

½ cup cold water

Dash of salt (1/4 tsp-ish)

2 tsp clear vanilla extract

1 TBS softened butter

3 TBS heavy whipping cream

2 cups shortening

2 lbs powdered sugar

Combine Dream Whip, water, vanilla, and salt—mix on high until light and fluffy (approximately 4 minutes).

Add shortening, whipping cream, butter.  Combine in mixer and scrape the sides as needed.  This will first look like cottage cheese then as it mixes it will look smooth and like frosting.  

Once combined, mix for 2 minutes.

Last, add in the powdered sugar (one cup at a time or all at once if you can cover the mixer with wet paper towels).

**This recipe will frost a 9x13 or 2 9” rounds.