Make Your Own Chocolate Cake Mix

how much goes into a jar? Or is this just for 1 jar?

1 jar of mix refers to the ingredients listed above for the mix. The recipe makes 1 jar.

Thank you... I am still trying to get the hang of this... Im a convience junky so it seems...

I believe whaat Mommalace is asking is what size jar to use to store the cake mix. From I can tell by looking at the ingredient list there is about 5 cups of dry mix, therefore a quart jar and a pint jar would be required. That is alot of cake mix for a 9 x 13 baking pan don't you think?

Originally Posted by CJoenks

I believe whaat Mommalace is asking is what size jar to use to store the cake mix. From I can tell by looking at the ingredient list there is about 5 cups of dry mix, therefore a quart jar and a pint jar would be required. That is alot of cake mix for a 9 x 13 baking pan don't you think?

We use a qt jar for this mix, it fits fine, the ingredients settle, you just gently shake/tap the jar and then finish filling it. The cake is YUMMY!

what are the different instructions for cookies?

Will this be enough mix to make two 9 inch round layers?

Made this recipe tonight. got exactly 24 cupcakes out of it. My question, how do you mix the ingredients if you put them in a container for later use? When i mixed it earlier, the shortening would not mix without the dry ingredients flying everywhere. When i made a 2nd batch, i mixed the shortening and sugar first then the rest of the ingredients. This worked but doesn't seem like it'll fit in a container. Am i missing something? Also, we found that more chocolate is needed. They had a hint of chocolate, but nothing like a boxed mix, or any chocolate recipe. We added half a cup and they were better.

Is there something I could substitute for the eggs? My daughter is allergic to eggs and I haven't been able to find a good substitution in cake mixes. I have tried the following and they either didn't work or tasted odd.
1 T vinegar + 1 T water + 1 t baking powder = 1 egg
1/4 cup mashed banana = 1 egg
1/4 cup apple sauce = 1 egg
1 T veg oil + 1 T water + 1 t baking powder = 1 egg

If anyone has another suggestion I would appreciate it.
Thank you!

dbsummersun, My Little has the same problem. We use Ener G egg replacer when I bake bread and cakes that call for them. I am even at high altitude 7,500 and I have never had a problem with cakes not rising or being "off" in some way. They have a shop online.