Instructions

• Preheat oven to 325°F. Grease a 9×13-inch baking pan and set aside.
• In a large bowl, whisk together the cake mix, all-purpose flour, granulated sugar, and salt until evenly combined.
• Add the water, buttermilk, sour cream, egg whites, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract to the dry ingredients. Use an electric mixer on medium-low speed and mix until the batter is evenly combined, scraping down the bowl as needed.
• Pour the batter into the prepared pan and spread it evenly. Bake for 26 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Remove the cake from the oven and let it cool in the pan on a wire rack until completely cool.
• While the cake cools, make the icing: in a large bowl beat the softened cream cheese and softened butter with an electric mixer on medium speed until smooth and creamy.
• Add 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, the 3 cups confectioners' sugar, and 1 tablespoon milk. Beat on medium speed until combined, then increase to high speed and beat for 1 minute. Scrape the bowl as needed to ensure everything is incorporated.
• Spread the icing over the completely cooled cake and decorate with sprinkles, if desired.