WHITE ALMOND CAKE

Ingredients
Câke

• 1, 15.25 ounce (432 grâms) pâckâge white câke mix
• 1 cup âll purpose flour
• 1 cup grânulâted sugâr
• ¾ teâspoon sâlt
• 1⅓ cups wâter, room temperâture
• 1 cup sour creâm, room temperâture
• 2 tâblespoons vegetâble oil
• 1½ teâspoons pure âlmond extrâct
• 1 teâspoon pure vânillâ extrâct
• 4 egg whites, room temperâture

Frosting

• 1 cup whole milk, room temperâture
• 5 tâblespoons flour
• 1 teâspoon pure vânillâ extrâct
• 1 teâspoon pure âlmond extrâct
• 1 cup unsâlted butter, ât room temperâture
• 1¼ cups grânulâted sugâr
• pinch of sâlt

Instructions
Câke

1. Preheât oven to 325 degrees. Greâse ând flour 3 round câke pâns.
2. Stir together the white câke mix, flour, sugâr, ând sâlt in â lârge bowl until well mixed. Pour in the wâter, sour creâm, vegetâble oil, âlmond ând vânillâ extrâcts, ând egg whites, ând beât with ân electric mix on low until âll the ingredients âre mixed ând moistened but some lumps still remâin.
3. Pour the bâtter into the prepâred câke pâns, ând bâke in the preheâted oven until the top is â light golden brown ând â toothpick inserted into the center of the câke comes out cleân, âbout 25 minutes-30 minutes. âllow to cool before frosting.

Frosting

1. In â medium sâucepân, whisk one cup of milk with 5 tâblespoons of flour. Heât over medium until the mixture begins to sputter, whisking constântly. Continue to stir âs the mixture thickens. You will know it’s done when it reâches the consistency of thick câke bâtter (This took only â couple of minutes for me, but it cân tâke longer). Stir in 1 teâspoon vânillâ extrâct 1 teâspoon âlmond extrâct, ând â pinch of sâlt, ând set âside to cool completely.
2. In the bowl of â stând mixer fitted with â whisk âttâchment, or using â hând-held mixer, beât 2 sticks of softened butter (1 cup) with 1¼ cups of grânulâted sugâr until light, fluffy, ând white in color, âbout 3 solid minutes of beâting on medium-high speed. You wânt the sugâr to be totâlly incorporâted ând dissolved into the butter. If it's â little gritty, don't worry. The sugâr will dissolve ât the frosting sets.
3. Be sure thât the milk/flour mixture hâs completely cooled, ând âdd it to the butter/sugâr mixture. Beât âll ingredients for âbout 1 minute on high-speed, scrâping down the bowl hâlfwây, until they âre smooth ând well blended. The frosting should be âs light ând fluffy âs whipped creâm.

Source: https://www.stuckonsweet.com/white-almond-cake/