ISO: Home-Made Cake Mix

I am in search of a recipe for a home-made cake mix that would be comparable to the store bought cake mixes--such as Betty Crocker. I have found several cake mix recipes online, but they all include enough shortening so that you only add eggs and milk/water when you are ready to mix them up. The store-bought cake mixes have *some* hydronated oil listed in the ingredients, but they also require 1/2 cup of oil at the time of mixing.

This may sound knit-picky, but about the only time that I use a cake mix (instead of just mixing up a cake from scratch), is when a recipe specifically calls for it (as a crust or as some *part* of a recipe). Since the recipe assumes you are using a store-bought cake mix, their liquid and oil measurements assume that only *part* of the oil has been added--not the full amount, as seems so common in home-made cake mix recipes.

Does anyone have a cake mix recipe that would clone the ingredients in the store-bought ones?

Sorry this is so wordy ... I was trying to put it as simply as I could think to--but it sure doesn't seem very simple. :) Thank you very much.

Jackie Ladomato