MYO ~ Basic Cake Mix

[jkpjohnson]

This mix can be stored for 10 to 12 weeks and makes around 16 cups of bulk cake mix. See recipes after the Basic Cake Mix for examples on how to use this recipe.

Basic Cake Mix
8 cups all-purpose flour
6 cups sugar
1/4 cup baking powder
1 1/2 t salt
2 1/4 cups (1 lb can) vegetable shortening

Sift together the flour, sugar, baking powder and salt. Stir to blend well.

Cut the vegetable shortening into the flour mixture until it resembles course crumbs.

Store in airtight container. Label and date. Store in a cool dry area or in the fridge for up to 10-12 weeks.

This will make around 16 cups.

Chocolate Cake
3 1/3 cups Basic Cake Mix
9 T cocoa powder
1 cup milk
2 eggs, beaten lightly
3 T butter/marg. ~ melted

Preheat oven 375*. Grease and flour two 8 inch. round cake pans.

Combine the cake mix and cocoa in a large bowl. add 1/2 cup of the milk. Mix on med.

high for 2 mins. add the remaining 1/2 cup of milk, eggs and butter/marg., beat 2 mins. longer.

Divide the batter between the 2 prepared pans. Bake 25 minutes. Remove from pans, cool on wire racks, frost as desired.

Makes 1 layer cake or 12 servings.

Spice Cake
5 cups Basic Cake Mix
1 1/4 t ground nutmeg
1 1/4 t ground cinnamon
1/2 t ground cloves
1 cup water
1/4 cup butter/marg.
1/2 cup sour cream or plain nonfat yogurt
2 eggs, beaten lightly

Preheat oven to 375*. Grease a 13x9x2 baking pan.

Combine the cake mix, nutmeg, cinnamon and cloves in a large bowl. Stir well.

In a sauce pan, combine the water and butter/marg. bring the mixture to a boil over med-high heat. Pour into the cake mixture.

Using a spoon or mixer, beat until all ingredients are blended well. Stir in the sour cream/yogurt and the eggs. beat mixture until all ingredients are blended well.

Pour the mixture into the greased pan. Bake 40 mins. Cool the pan on wire rack.

Makes one 13x9x2 inch sheet cake.

[Author]

Posts