White Almond Sour Cream Wedding Cake

2 (18 ounce) boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons almond extract
2 cups sour cream
8 large egg whites, room temperature

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan about half full. Lightly tap cake pans on counter to bring air bubbles to top. Cut through batter with a wooden pick or tip of a knife to break large bubbles.

Bake in preheated 325 degree F oven until cake tests done.