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    • Basic Cake Mix

      8 c. plain flour
      6 c. sugar
      1/4 c. baking powder
      1 1/2 tsp. salt
      2 1/2 c. Crisco

      Blend all ingredients until the consistency of corn meal.

      Put in cool place in airtight container. Label. Use in 10-12 weeks. Makes 16 cups

      To make cake:

      3 1/3 cups Mix
      3/4 c. milk
      2 eggs, well beaten
      1 tsp. vanilla

      Beat until smooth. Bake at 350 degrees until done. (9x13 pan approx 30-35 minutes)
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      Comments 5 Comments
      1. Lowrycuisine's Avatar
        Has anyone vacuumed sealed this recipe and had it store for longer? I'm looking at making emergency mixes and such for later on and need them to last at least a year vacuumed sealed.
      1. ImTheNana's Avatar
        Quote Originally Posted by Lowrycuisine View Post
        Has anyone vacuumed sealed this recipe and had it store for longer? I'm looking at making emergency mixes and such for later on and need them to last at least a year vacuumed sealed.
        According to the Crisco website, it has a shelf life of a year after it has been opened. The rest are staples, so I can't see why it wouldn't last longer, especially if vacuumed sealed.
      1. dansea4's Avatar
        If I didn't want to add the Crisco to the recipe (I prefer to use butter or lard) how much would I add with the milk and eggs. If the original recipe makes 16 cups I assume you can make about 5 cakes with the original recipe. Without the Crisco, the mix makes about 14 1/2 cups divided by 5 would be about 2 and 7/8 cups of mix. Is this right???
      1. Quote Originally Posted by dansea4 View Post
        If I didn't want to add the Crisco to the recipe (I prefer to use butter or lard) how much would I add with the milk and eggs. If the original recipe makes 16 cups I assume you can make about 5 cakes with the original recipe. Without the Crisco, the mix makes about 14 1/2 cups divided by 5 would be about 2 and 7/8 cups of mix. Is this right???
        The basic mix recipe calls for 2 & 1/2 cups of Crisco...divided by 5 (the approx # of cakes the mix will make) it would be 1/2 cup of your chosen fat.
      1. billie6708's Avatar
        If making an 8x8 would you just use 1/2 of everything?

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