This recipe has been around since the days when cake mixes came in 18 ounce boxes. The smaller boxes short-change recipes like this, so an extra cake mix has to be used to supply the missing ounces. I keep a box of cake mix in the freezer to use as a supplement for such recipes.
Quite some time ago I did a post about these shrinking cake mixes. Check your box to determine the current number of ounces in a mix and measure accordingly.
White Sour Cream Cake
1 (18 ounce) box white cake mix (cake mix no longer comes in an 18 oz. box, so you will need to measure enough of a second cake mix to make up the difference)
1 cup all-purpose flour
1 cup sugar
3/4 teaspoon salt
1 1/3 cups water
1/8 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sour cream
4 large egg whites
Preheat oven to 325 degrees F. Prepare pans with cooking spray or by greasing and flouring. Use paper liners if making cupcakes.
In a large bowl, combine cake mix, flour, sugar, and salt; whisk together. Add water, oil, extracts, sour cream, and egg whites to dry mixture. Beat at medium speed for 2 minutes. Pour into prepared pans, filling each one a little over half full. Bake until cake tests done. Cooking time varies according to type of pan used. The times on the cake mix box can be used as a general guide.