Need A Cake Mix
Substitute This Recipe for Any Box Mix
| 3 1/3 Cups 5 Tb 7 2/3 Cups 3 Tb 11 Cups |
Solid Vegetable Shortening Double Acting Baking Powder Sugar Salt Sifted Flour |
In very large bowl, combine flour, salt, sugar and baking powder and mix well to blend. Cut in shortening with two knives or a pastry blender until the mixture looks like cornmeal and shortening is evenly distributed.
Divide the cake mix into six equal portions (about 3-1/2 cups each). Place each portion into a quart glass jar or heavy duty zip lock plastic bags. Cover tightly and store in a cool, dark place for up to a month, or in the freezer for up to 3 months. Each portion of cake mix will make two 8″ cakes or one 13×9″ cake.
| 1 White Cake Size Mix 2 1/3 cups all-purpose flour 1/3 cup nonfat dry milk 3 teaspoons baking powder 3/4 teaspoon salt 1 1/2 cups white sugar 1/2 cup plus 1 tablespoon shortening Preheat oven to 350F. White Cake: |
RECIPES
Yellow Cake
| 3 1/2 Cups 1 tsp 2 3/4 Cup |
Cake Mix Vanilla Eggs Milk |
White Cake Use 3 medium egg whites in place of 2 whole eggs. Do not beat whites separately, just add them to the mix along with the milk and vanilla.
Spice Cake Add to the dry ingredients:
| 1 tsp 1/2 tsp 1/4 tsp |
Ground Cinnamon Allspice Cloves |
Chocolate Cake Add to the batter after initial blending:
| 2 Tb 2 Squares |
Milk Unsweetened Chocolate, Melted |
| Oven Temp ~ 350° Baking Time ~ 30 – 40 Min. Pan Type ~ two 8 inch or one 9 x13 pan |
Preheat oven, grease and flour cake pans and set aside.Pour one portion of the cake mix into a large bowl. Make a well in center of mix and add eggs, vanilla and milk. Beat mixture 1 minute with electric mixer at low speed until blended. Scrape sides and bottom of bowl and beat 2 minutes longer at medium speed until batter is smooth.
Pour into prepared pans and bake until cake springs back when pressed lightly in center and begins to pull away from edges of pan.
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