This is the recipe from the Make-A-Mix Cookery book for a cake mix. The following recipe is uses this mix to make a yellow cake. You could make a chocolate cake by adding cocoa to the yellow cake recipe.

All-Purpose Cake Mix
Recipe By :Karine Eliason, Nevada Harward, Madeleine Westover

10 cups all-purpose flour
6 1/4 cups sugar
1 cup cornstarch
5 tablespoons baking powder
1 tablespoon salt
2 1/2 cups vegetable shortening

In a large sifter, combine flour, sugar, cornstarch, baking powder and salt. Sift, in batches, into a large bowl. Use a pastry blender or a heavy-duty mixer to blend in shortening until mixture resembles cornmeal in texture. Spoon into a 20-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks.

Description: Use this mix as you would a packaged cake mix.
Source: Make-A-Mix Cookery
Yield: 17 Cups

Per Serving (excluding unknown items): 363 Calories; 13g Fat (32.4% calories from fat); 3g Protein; 58g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 344mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Fat; 2 Other Carbohydrates.

Yellow Cake
Recipe By :Karine Eliason, Nevada Harward, Madeleine Westover

5 cups All-Purpose Cake Mix
1 1/4 cups milk
1 teaspoon vanilla extract
3 eggs

Preheat oven to 350F (175C). Generously grease and lightly flour two 8- or 9-inch-round cake pans or one 13" x 9" baking pan; set aside. In a large bowl, combine All-Purpose Cake Mix, milk and vanilla. Beat with electric mixer on high speed 1 minute. Scrape batter from side of bowl with a rubber spatula. Beat on high 1minute longer. Add eggs 1 at a time, beating well after each addition until batter is creamy. Pour into prepared pans.

Bake 30 to 35 minutes for 8- or 9-inch round pans; bake 13" x 9" pan 35 to 40 minutes, until a wooden pick inserted in center comes out clean. Cool on a rack 10 minutes. Invert onto rack and remove pan, if desired. Frost, if desired, when cake is completely cool. Makes 1 or 2 cakes.

SMALL CAKE:
Use half the ingredients (using 2 egg yolks or whites) and bake in 8-inch square pan.

Source: Make-A-Mix Cookery
Yield: one 2 Layer Cake"

Per Serving (excluding unknown items): 389 Calories; 15g Fat (34.2% calories from fat); 5g Protein; 59g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 364mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates.

NOTES : The secret to this moist, tender cake is to beat the batter until creamy.