• Basic Cake Mix

    Cake mixes aren't exactly expensive, but sometimes homemade mixes aren't just about saving money, they're about controlling the ingredients we consume, avoiding unnecessary chemicals/food colorings and preservatives. Here is a delicious make ahead mix that can be stored in the pantry.


    You'll Need:
    8 c. plain flour, sifted if possible, but not required
    6 c. sugar
    1/4 c. baking powder
    1 1/2 tsp. salt
    2 1/2 c. Crisco (Solid Vegetable Shortening)

    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)

    © Can Stock Photo Inc. / billberryphotog

    Comments 5 Comments
    1. Lowrycuisine's Avatar
      Lowrycuisine -
      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
      ImTheNana -
      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
      dansea4 -
      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. Unregistered's Avatar
      Unregistered -
      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
      billie6708 -
      If making an 8x8 would you just use 1/2 of everything?


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