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    • Make Your Own White Cake Mix

      Make your own homemade White Cake Mix from scratch to have on hand in your pantry. This recipe is wonderful to reduce food colorings, preservatives and to reduce costs.
      Making your own homemade mix is a cake walk in the park! Simply combine all of the ingredients into a jar or Zip-close style baggie, or vacuum seal bag. Label it with the directions to complete the recipe and voila! You've just created your own convenient homemade White Cake mix.

      To Make 1 Jar of 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


      White Cake:
      3 egg whites
      1 cup water
      1 teaspoon vanilla extract
      1 Jar Mix (see above!)


      Preheat oven to 350F.
      Grease and flour a 9x13 inch cake pan

      Combine all in a bowl, mixing well, pour into 9x13 greased pan. Bake for 25-30 minutes. Cool & Frost as desired.

      This mix will stores well for up to 3 months (depending on your method of storage).

      If you'd like a little variety, we also recommend these other Homemade, Do it yourself Cake mix recipes.

      © Can Stock Photo Inc. / MSPhotographics
      Comments 8 Comments
      1. motherof5bears's Avatar
        motherof5bears -
        It says 1jar mix,but I don't see a jar mix recipe.
      1. FreebieQueen's Avatar
        FreebieQueen -
        Quote Originally Posted by motherof5bears View Post
        It says 1jar mix,but I don't see a jar mix recipe.
        Perhaps you have a display issue? Are you not able to see the full page? The jar mix is listed directly above the instructions to prepare the cake:

        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.
        Grease and flour a 9x13 inch cake pan
      1. Melody007's Avatar
        Melody007 -
        Quote Originally Posted by motherof5bears View Post
        It says 1jar mix,but I don't see a jar mix recipe.
        The jar mix is listed on the Upper Right hand side of this Recipe....It took me a little bit to find it myself....
      1. kbanks's Avatar
        kbanks -
        Question about the shortning do you actually store it with the dry ingredients or put in a baggie then in the jar?
      1. blueboxlady's Avatar
        blueboxlady -
        I had the same question as kbanks. Do you cream it with the sugar or jus place it on top. I know it doesn't need to be refrigerated, but I wasn't sure about just "glopping" it on top.
      1. TStalinsky's Avatar
        TStalinsky -
        Quote Originally Posted by kbanks View Post
        Question about the shortning do you actually store it with the dry ingredients or put in a baggie then in the jar?
        I would think that you would use a mixer on low speed to mix all the dry ingredients together as well as incorporate the shortening into the mix, store as directed.
      1. happyathome's Avatar
        happyathome -
        how would exchanging the sugar for splenda work? Would it not rise as well or make the cake taste really weird. my hubby loves the cakes i make but has trouble with blood sugar. the sugar free mixes in the stores are twice the price of the regular ones sooo...i normally make the regular ones. I want to cut down the sugar for him mainly... Any suggestions would be greatly appreciated!!!
      1. 3MinionTrainer's Avatar
        3MinionTrainer -
        Quote Originally Posted by happyathome View Post
        how would exchanging the sugar for splenda work? Would it not rise as well or make the cake taste really weird. my hubby loves the cakes i make but has trouble with blood sugar. the sugar free mixes in the stores are twice the price of the regular ones sooo...i normally make the regular ones. I want to cut down the sugar for him mainly... Any suggestions would be greatly appreciated!!!
        I would use the granulated splenda thats made for baking.


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