White Almond Sour Cream Cake with Cheesecake Mousse Filling

White Almond Sour Cream Cake

1 box white cake mix (Duncan Hines)
1 cup flour
1 cup sugar
3/4 tsp salt
1 1/3 cups water
1/8 cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract
1 cup sour cream
4 large egg whites

Preheat oven to 325.

Place all dry ingredients in a large mixing bowl and stir together with a whisk. Add remaining ingredients and beat on medium for 2 minutes. Pour into 3 greased and floured cake pans. Fill about half way full.

Bake for about 30 minutes.

Buttercream Frosting

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
4 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Cheesecake Mousse

1 small box Jello instant cheesecake pudding mix

1 pint whipping cream

Use a hand mixer and whip until fluffy consistency - don't go too long or it will be cheesecake flavored butter.