MYO Cake Mixes
Originally posted by Granny Carol on April 13, 2003
Homemade Cake Mix
3-1/3 cups solid vegetable shortening
5 Tbsp. double-acting baking powder
7-2/3 cups granulated sugar
11 cups sifted all-purpose 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 13x9" cake.
3-1/2 cups cake mix
1 tsp. Vanilla
3/4 cup milk
Preheat oven to 350 degrees. Grease and flour 2-8" round 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 at 350 degrees for 30 - 40 minutes, or until cake springs back when pressed lightly in center and begins to pull away from edges of pan.
White Cake (changes to previous recipe -- MODSQUAD note)
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 (changes to yellow cake recipe -- MODSQUAD note)
Add to the dry ingredients: 1 tsp. ground cinnamon 1/2 teaspoon allspice 1/4 teaspoon cloves
Chocolate Cake (changes to yellow cake recipe -- MODSQUAD note)
Add to the batter after initial blending: 2 Tbsp. milk 2 squares unsweetened chocolate, melted
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