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 cornmeal.
Put in a cool place in airtight container. Label. Use in 10-12 weeks. Makes 16 cups
To make a 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. (9×13 pan approx 30-35 minutes)
© Can Stock Photo Inc. / billberryphotog
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.
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.
if making an 8×8 would you just use 1/2 of everything?