Recipe: Homemade Cake Mix (with variations)

HOMEMADE CAKE MIX
by Patti Chadwick

When is the last time you made a cake from scratch? With so many cake mixes on the market, it is almost unheard of. But here is a homemade cake mix that can be made in a large quantity and stored easily. While it take a little time to make the mix itself, it's worth the effort. It's only a fraction of the cost of store-bought cake mixes and nothing compares to the taste of a homemade cake!

HOMEMADE CAKE MIX

3 1/3 cups shortening
5 tablespoons double-acting baking powder
7 2/3 cups granulated sugar
3 tablespoons salt
11 cups sifted all-purpose flour

Place shortening at room temperature in a large mixing bowl. Cream 1/2 minute with mixer at medium speed. Scrape sides and bottom of bowl. Cream another 1/2 minute at same speed.

Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed.

Sift together 3 times, flour, baking powder, salt, and 3-2/3 cups of sugar. Sift last time into a clean mixing bowl.

Add 2 cups of sifted ingredients to shortening-sugar. Blend 1/2 minute at medium speed.

Turn mixture into dry ingredients. Blend until it looks like cornmeal. Be sure all ingredients are well blended.

TO STORE MIX:
Measure mix into 6 equal parts. Spoon it lightly into measuring cup. Each part should be 3-1/2 cups. Place each part into a quart glass jar or zip-lock baggies. Cover and store in a cool, dark place; or place in a metal can, cover, and store in a cool place. When stored properly, mix stays fresh for up to a month. For longer shelf-life, store in the freezer.

YELLOW CAKE:
3 1/2 Cup cake mix
1 teaspoon vanilla
2 medium eggs
3/4 cup milk

YIELD:
1 square cake 8x8x2 inches
2 round layer cake pans - 8 inches
1 loaf cake - 10x6-1/2x2 inches
1 sheet cake - 12x8x1 inches

Place mix into a 2 quart bowl. Make a well in center of mix. Add eggs, vanilla and all the milk to the mixture. Beat mixture 1 minute with electric mixer at low speed. Scrape sides and bottom of bowl to be sure all ingredients are mixed. Beat 2 minutes longer at same speed. Batter should be smooth and free of lumps.

Pour into desired pans and bake in a 350 degree F. oven for 30 - 40 minutes. Cake is done when it springs back up when pressed lightly in center.

VARIATIONS:

WHITE CAKE
Use 3 medium egg whites instead of whole eggs.

SPICE CAKE
Add to the mix for cake:
1 tsp. ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves

ORANGE CAKE
Add 1 teaspoon grated orange rind to mix and use 1/2 teaspoon lemon extract in place of vanilla.

CHOCOLATE CAKE
Add 2 extra tablespoons of milk.
Stir liquid ingredients into mix until just blended.
Add 2 squares of melted chocolate and blend into mixture.
Continue mixing batter as directed.