The difficulty in this cake is waiting to cut it per directions. How a cake so easy to make can be so unbelievable to eat is a secret to keep. Sometimes I add coconut to the sour cream mixture for the deluxe version.
1 (18.25-ounce) box yellow cake mix
3 egg whites
1 1/3 cups water
2 tablespoons water
1 teaspoon baking powder
2 cups light sour cream
1 1/2 cups sugar
1 teaspoon almond extract
1 1/2 cups fat-free frozen whipped topping, thawed
Preheat oven to 350 degrees. Coat two 9-inch round cake pans coated with nonstick cooking spray. Prepare the cake mix according to package directions, adding the baking powder to the batter. Pour the batter into the cake pans and bake for 25 to 30 minutes. Cool the layers on wire racks. Meanwhile, in a bowl, combine the sour cream, sugar, and almond extract, blending well to make the filling. Chill in the refrigerator while the cake is baking. When the cake has cooled, split each layer in half with a serrated knife. Spread the filling between the layers, reserving 1 cup for frosting. Combine the reserved 1 cup filling with the whipped topping, mixing until smooth. Spread the frosting on the sides and top of the cake. Seal the cake in an airtight container or cover tightly with plastic wrap and refrigerate for 36 to 48 hours before serving.