Almond "wedding" Cake

My mom gave this one to me but I think she found it from the Pioneer Woman's tasty kitchen. This is a GREAT recipe! Once you taste this cake you won't want to use a plain cake mix again. The great thing about this, is that it is based OFF a cake mix but just doctored up to have more flavor. It will also give you more batter, so you will be able to get a few more cupcakes than if you used just the cake mix.

Most of the time I don't add the almond flavoring because 1) I don't usually have it on hand, and 2) it is only there to give that almond kick, so if you like almond flavoring add it and you will love it!

1 box white cake mix (you can also use any kind of cake mix here!)
1 cup flour
1cup sugar
3/4 tsp salt
1 1/3 cup water
1/8 cup vegetable oil
1 tsp vanilla
1 tsp almond extract
1 cup sour cream
4 egg whites (if you are concerned about keeping your cake white just do the whites, if you don't care about that then just add all 4 eggs whole)
Stir together all dry ingredients then add remaining and beat on med. Speed for 2 minutes. Pour into greased and floured cake pans (each a little more than ½ full) and Bake at 325 and bake til cake tests “done” (each cake pan is different)